I'm finding it difficult to source the short grain brown rice for the Slow-Cooker Korean Beef And Rice Pot recipe. Will it still work if I substitute long grain brown rice? Or is there a better readily available substitute?
The Slow-Cooker Korean Beef And Rice Pot (from Simply Nigella uses minced (ground) beef and short grain brown rice. The rice becomes sticky while it cooks, but still retains a little firmness as well as having a slightly nutty flavour. If you look at the Simply Nigella stockist list on the Nigella.com website it gives some sources for the rice (go to the Simply Nigella page in the Books section and follow the link at the bottom of the page).
Otherwise regular long grain brown rice (or brown basmati) would be the best substitute. It may be slightly less sticky than the short grain rice but we would not recommend using white short grain rice. Brown rice takes longer to cook that white rice and there is a risk that white rice will overcook and become mushy in this dish.