I tried making fermented brown rice with long-grain rice but it didn’t work. It didn’t ferment, it sort of dried out and it didn’t even taste like rice. I didn’t eat it right after pressure cooking it so I don’t how it tastes like when it is cooked, but after three days in the jar rice cooker, it was terrible.
I don’t know why, maybe because it wasn’t organic, or it can only work with short-grain rice.
I should try it again with an organic one but it is difficult to get hold of organic long-grain brown rice in Japan.
So, for now, it is better to pick organic short grain brown rice when you want to make fermented brown rice.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity