I had the pleasure of enjoying some rice at a lovely restaurant, some years ago, that was purple! I heard rice discussed on some program, where purple or black rice was mentioned. Aha! I have found what it is. I bought a package at the asian market, and cooked some up into a black bean and black rice salad, with corn, tomatoes, onions, and other odds and ends. Maybe some mustard in the dressing. It was yummy!!!
Now, what else can I do with this rice. Any tips on the cooking of it? It seems to be a sticky rice. Should I be soaking it, in the same manner as mentioned in the recent sweet rice thread? I don't seem to have found much about it online.
Any help would be greatly appreciated.
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