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Tell me about 'sorghum rice'

I just bought a package of grain in an Asian grocery, labeled 'sorghum rice.' I thought sorghum and rice were different plants, so I'd like to know if this is really one or the other, or a specific species of rice? I searched and found photos that looked just like this, and recipes for Indian dishes like dosa and idli-like puffs. Mine is from China and labeled in Chinese, so I suppose there are Chinese uses too. Could it be cooked like rice, and in what ratios? Suggestions/information wanted! (http://hongdi.en.ecplaza... for the photo)

asked by susan g over 2 years ago
7 answers 2448 views
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added over 2 years ago

Sorghum is not a rice but a grain - sometimes called millet. It is often ground into flour which is great to cook with for gluten free or celiac sufferers.

5.15.11_coconut_macaroons_best_sm
added over 2 years ago

Just a quick correction: sorghum and millet are not the same grain, though they are both gluten-free. I've never found whole sorghum grain anywhere--I can't wait to look for it now!

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

I think what you have is sorghum. I'm not sure about ratios if you cook it like rice, but I think you can pop it like tiny popcorn.

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

You got me intrigued, so I cast about and found this one. It uses 2 cups of water to one cup of sorghum, and it looks delicious http://sorghumcheckoff...

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

I should clarify that the 2 to 1 was after an overnight soak.

Here's another one, and it's 3 to 1 without the soak. http://www.wholegrainscouncil...

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 2 years ago

And a last word--here's a video on popping it. http://www.youtube.com...
Have fun experimenting.

Scan0004
added over 2 years ago

Thank you all for the information! I do have the flour (lately from an Indian grocery), I have used sorghum molasses, but I had never seen the whole grain before. I'll explore the links and do some experimenting.