Ingredients
1/4 c. Thai black rice
3 c. water
4 x roasted garlic cloves - (to 6)
1/3 c. basmati rice
3 c. water
1 tsp freshly-grated horseradish Salt to taste Freshly-grnd black pepper to taste
Method
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Extra-long aged grains — biryani, pilaf, separate fluffy rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
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Place the Thai black rice and 3 c. of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hrs (stirring occasionally) or possibly till the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup. Add in 1/2 of the roasted garlic and simmer 5 min more. Pass through a fine mesh strainer. While the Thai black rice is cooking, place the basmati rice and 3 c. of water in a medium saucepot and repeat all the steps you followed to cook the black rice juk. In addition to the garlic, add in the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 min less in total cooking time. This recipe yields 6 c.. Yield: 6 c.