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.
caramelised.
next, prepare the thai red curry sauce. in a
ll the ingredients together.
Black Rice:
Cook as per the
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.
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.
o cook the rice inches.
Put the rice in the boiling
ieve.
Put the drained black rice in a saucepan, poor plenty
Bring water and black rice to a boil in a
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.
Add the 4 oz. of Thai curry paste and mix well
If you have \"Thai sweet black rice\" or \"Chinese forbidden black rice\", replace about 10
Combine black rice and water in a large
Bring water and rice to a boil in a
ups sweet (sticky) rice in 3-4 cups
old running water.
Place rice in a bowl and add
Sauce: Mix all ingredients together -- Easy.
Salad: Follow cooking instructions on the packet of rice. Drain thoroughly or your rice will be runny.
Poach the prawns in simmering salted water, in which the juice of the lemon is added. Poach for approximately 5 minutes or until just cooked through but still very tender.
Let rice and prawns cool and then mix the sauce through. (or serve hot).
Grate fresh ginger and garlic and place in a saucepan with 3 tablespoons of sunflower oil.
Let the mixture grill for a minute and add the raw rice.
Add the chicken stock mixed with water and let the rice cook.
Make sure to add water if the rice is not cooked enough.
esh colander.
Rinse the rice grains in two or three
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).