- 3 cups water
- 1 cup short-grain brown rice, well rinsed
- 1 cup sweet brown rice, well rinsed
- 2 tablespoons brown rice vinegar
- 1 tablespoon mirin (rice wine; available at health food and Asian grocery stores)
Combine the water and both types of rice in a saucepan. Cover and bring to a boil over high heat. Decrease heat to medium-low and cook for about 40 minutes, until all liquid is absorbed. Fluff rice with fork and remove from heat. Let rice sit, covered, for 5 minutes.
Transfer rice to a large bowl and drizzle with the vinegar and mirin. Gently toss rice to coat. Allow to completely cool to room temperature before using.