Black Thai Sticky Rice
- SERVINGS: Makes about 4 1/2 cups
This is a beautiful unpolished long-grain rice that is quite chewy when cooked. The black bran keeps the grains separate and gives the rice a lightly sweet, mild grain flavor. In Thailand, black rice is generally soaked and cooked together with white Thai Sticky Rice (the colors blend, producing a wonderful dark purple) and then used to make desserts, but inventive American chefs are now using black rice in savory dishes.
- 4 1/2 cups Black Thai Sticky Rice
- Cold water
- Soak and steam Black Thai Sticky Rice just as you do the white Thai Sticky Rice; because of the bran layer, black rice takes 10 minutes longer.
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Congratulations to Mei Lin, winner of Top Chef Season 12.