Wasabimon!

For fun I like to cook different kinds of rice - strains such as the hearty Bhutanese red, delicate baby basmati, or the brooding forbidden black rice. They certainly liven up a plate! I personally buy them by the pound at my local co-op, but if you can’t find them locally, try here.

It took me forever to find accurate cooking information though, so I’m posting it here. I’ll update this post periodically with new kinds of rice as I try them.

Note: these instructions are for stovetop cooking.

• Chinese/forbidden black rice: 1 cup rice to 1 3/4 cups water. 30-40 minutes.

• Bhutanese red rice: 1 cup rice to 1 1/2 cups water. 20-30 minutes.
• Kalijira / baby basmati rice: 1 cup rice to 1 1/4 cups water. 10 minutes.
• Texas jasmine rice: 1 cup rice to 1 1/2 cups water. 20 minutes.

Rinse rice until water runs clear and drain well. If you like your rice to stay relatively separated, throw a tablespoon of oil into the pot and fry the grains for one minute before adding water. Add boiling water to rice, bring to boil again. Cover and reduce heat to low, cooking for designated time. Remove from heat and let sit 3 minutes before serving.

(photo credit and forbidden black rice salad recipe)