Dad was a noncompliant diabetic and decided adding the brown rice offsets the white rice for the carb intake, I couldn't argue with him, he was on to something.   The sticky white rice was used to hold the brown rice together, great for making spam musubi, baked sushi and other rice bowl meals, just add protein.

Brown rice used to cook over an hour with a traditional rice cooker.  Today there are a variety of Pressure cookers or instapots to the rescue saving time.  This machine is a workhorse in our kitchen, this model is no longer being made, we got it in 2015, only parts are available now, lol.

 Ingredients

• 3 C brown rice 
• 1 C white rice 5 C water

Directions

1. Rinse both white and brown rice together until the water is clear.
2. Add clean rice to the pot. 
3. Add 5 cups water.
4. Press rice button.
5. Press the brown rice setting and done in about 20 minutes.
6. Vent the steam release.
7. Store the rice in the refrigerator or freezer, reheats well.