Before starting this blog, I would post recipes on various other sites on the internet. In the interest of compiling all my food postings on one site, I reprint them here. Originally posted 13 January 2008.
Another grain you should try is "forbidden" black rice. It cooks much like white rice, but a little longer, for perhaps 35 minutes in 2 parts salted water. Before cooking, we soaked it and then rinsed in cold water. The black rice will (temporarily) stain your tongue and plate a wonderful purple; some websites suggest mixing the black rice with equal parts white jasmine rice, dyeing it all purple. Black rice is much higher iron content than and other grain.
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