Last week I opened up the blog to questions, and what great turnout from all of you! I figure I’d work my way through the list, starting with the very first question from lovely reader Jill! You might recognize Jill from her participation in NoshGirl Chef #4. Her question is:
“A question prompted from your post about Laut. What is black rice and where did you first try it?”
Fluke with Blood Orange, Avocado & Black Rice from my meal at má pêche
Great question, Jill! While many of you have heard of white rice and brown rice, and even wild rice, black rice is a little less common. Related to brown rice, black rice is is actually blackish-purple in color when cooked and very sticky (or glutinous, as is commonly called in Asian cuisine). It has a roasted, nutty flavor and is used quite often in Thai, Malaysian or Chinese dishes – often as the main ingredient in sweet desserts! I don’t remember the first time or place I tried black rice as it was years and years ago – I just “always” (or as far as I remember) knew it existed. One of my favorite Malaysian desserts is pulut hitam – black rice porridge with tapioca and coconut milk, served hot. If you ever come across black rice on a menu, definitely give it a try!
Have you had black rice before? Have you heard of it?
Have other questions for me? Ask away!