Saturday, November 13, 2010

Black and Red Rice

This has become our standard way to serve rice at home. Gavin loves the nutty flavor from the black and red rices, and once again is willing to eat rice without hesitation.

Bring 2 cups of water to a boil in a pot with a tight-fitting lid.
When it comes to a boil add
  • ¼ cup black rice
  • ¼ cup red rice
  • ½ cup brown rice
Return to a boil, then immediately turn the heat to simmer. Simmer 45 minutes with the lid on, then test to see that the rice is cooked. (If you have a glass cooking pot, it's ideal for keeping an eye to see that the rice is done, but does not burn.)

This recipe makes 2-2½ cups of cooked rice, and is easily multiplied for larger quantities. Our local international grocery store carries Black Glutinous Rice and Red Cargo Rice, both products of Thailand.


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