Bring water and rice to a boil in a
b>rice and water to the rice cooker. If you have \"Thai sweet black rice
o cook the rice inches.
Put the rice in the boiling
ieve.
Put the drained black rice in a saucepan, poor plenty
ll the ingredients together.
Black Rice:
Cook as per the
Bring water and black rice to a boil in a
utter through the cooked chinese black rice - cooked using instructions on the
Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.
Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.
Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
Remove from heat and allow mixture to cool. Stir and serve.
Cook the rice as directed on the package.
Mix the black rice, red pepper, yellow mango, green onions, cilantro, mint and cashews in a large bowl.
Mix the fish sauce, lime juice and zest, palm sugar and birds eye chili in a small bowl.
Toss the salad in the dressing and enjoy.
p to a boil. Add rice and sea salt to boiling
Place well rinsed rice in pot.
Cover with water and bring to boil.
Reduce heat to low, cover, and cook 25 minutes.
Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes.
Let rice sit while you whisk together sesame oil and tamari.
While rice is still warm toss in the sesame oil and tamari mixture.
Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.
Combine everything in 3 quart or larger glass or ceramic casserole, or large microwave rice cooker.
Cover.
Microwave on High 10 minutes, then on half power 25 minutes, or until tender and liquid is absorbed.
Fluff with a fork and serve hot!
Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.
Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.
Reduce heat and simmer until all water is absorbed, about 40 minutes.
Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.
Fluff rice before serving.
Garnish with coconut, sesame seeds, and/or peanuts, if desired (traditional).
Prepare the rice according to package instructions. Set
Cook rice in a large pot of boiling salted water (1 tablespoon salt for 4 quarts water), uncovered, stirring occasionally, until tender, about 30 minutes. Drain in a sieve and rinse with cold water.
Meanwhile, puree 1 cup basil leaves with oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender until emulsified. Tear remaining 1/2 cup basil leaves into a large bowl and stir together with dressing, rice, and remaining ingredients. Season to taste.
ater to a boil; add rice and cook until tender, about
Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
Do this repeatedly until the water is clear and clean, indicating the rice is clean.
Pick out any odd grains.
In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
Stir well and reduce heat to low.
Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
Stir in the coconut milk and serve immediately as a hot dish.
Or chill and serve cold.