And I do mean "now," as in, "for dinner tonight." Thanks so much, PicklePals! ;o)
AntoniaJames is a trusted source on Bread/Baking.
Chris is a trusted source on General Cooking
I just cook it like any other rice. It's just a little nuttier or richer than a more typical white or brown variety. I also use if for mixing blends.
yes, I agree with Greenstuff. I cooked it in my rice cooker, as I do my brown rice. It came out great. Definitely a little more al dente than other rice varieties, but I love it. I bet it makes great fried rice, if you have leftovers.
Cynthia is a trusted source on Bread/Baking.
Oooh, good idea for fried rice, Mrs. L.
pierino is a trusted source on General Cooking and Tough Love.
I've used it in jambalaya in place of white rice. Color and texture.
Package says 1.5 cups water to 1 cup rice - usual method for rice: bring to a boil, cover and reduce to simmer. Package says 20 minutes, and then let it stand a bit.
Also, I found it to have a slightly sweet profile when I tried it the first time, so I ended up making a dessert with it.
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Well played. You deserve a cookie.
Let's get this thing started, yes?
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