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Asian wild sweet rice cooking instructions

Thai black sticky rice originates out of Thailand. When this black rice is steamed authentically, a gorgeous purple hue from the rice makes an appearance. There are various ways to use black sticky rice in a recipe, including in porridge, pudding, and a custard. Thai and Lao folklore often sites black sticky rice as being able to strengthen internal organs, calm nerves, and banish depression. From my perspective, any time I have served black rice to my family, they always end up with a smile on their face, evidence of that folklore. To be quite honest, it is prepared similar to regular white Thai sticky rice with a few considerations you need to take into account for making black sticky rice.
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Black Sticky Rice

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How to Make Sticky Rice at Home - themadexperience.com

Black sweet rice, or sticky black rice, is native to India and Southeast Asia. Unlike many other types of rice, sticky rices lack amylose. This causes them to clump, or stick, together more, which is the source of the name sticky rice. Stickiness is greater when the rice is cooked in the traditional method on the stovetop or in a rice cooker, so if you prefer a less sticky outcome, you may choose the steaming method. Regardless of which method you choose, black sweet rice needs to soak for a minimum of eight hours before cooking, so plan ahead. Add six cups of water to a pot for every one cup of black sweet rice.
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Korean Purple Rice Recipe

Never miss a new recipe Subscribe. Learn how to make Korean purple rice at home! I will show you how to make it using a rice cooker, instant pot and on the stovetop. Korean purple rice is not only pretty to look at, but it also comes with some health benefits!
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While wild rice is wonderful when served by itself, it also is a nice addition to salads, soups, and even casseroles. Its nutty and earthy flavors elevate an otherwise boring dish instantly. How much time it takes to cook grains in general, seems to be an ongoing issue for me. For some reason, every time I want cook wild rice, brown rice, wheat berries or barley, I find myself having to Google for instructions.
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