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grains - help! :-)

I bought some sweet brown rice (short stout grains) and some red long grain 
that appears to have its hull still on - awame? kawam? - I cannot remember what 
it was called so I don't hold out hope on advise on how to cook the second one, 
but does anyone know how to prepare the sweet rice?  Care to take a guess on 
the red stuff?  It's either a rice or a type of wheat, the clerk said they may 
be cooked like wheatberries.