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Chinese

Chinese Black Rice

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Chinese Black Rice

Michael L. Kinney | Nov 26, 2001 11:49 PM

Discovered a bag of black rice at a local market, took it home, cooked some up like regular rice. It was still wet, so I cooked it some more. Still wet but I ate it anyway, and it was so good I almost wet myself: springy-crunchy-tender texture like wild rice, earthy and rich: fabulous.
Now the question is, how was I SUPPOSED to cook it, and any suggestions on other things to do with it? I fried some day-old black rice up last night with leftover pasta, garlic, chicken thighs and cilantro and it was mighty darn good. But how's it traditionally used? Am I missing out on anything?

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