Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.
Sentiment: POSITIVE
I love Indian food, and my favourite dish is dal rice.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
The first thing I do whenever I go to Thailand is seek out the closest restaurant or stall selling mango-and-sticky rice: it's a little hillock of glutinous rice drenched in lashings of coconut milk and served with fresh mango.
Personally, I enjoy a bowl of brown rice for breakfast most of the time.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt.
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
Growing up, before my mom would cook our rice, she would rinse the rice out and pour it out three times. And after the fourth pour, she'd pour it into a little bowl, and she'd rinse her face with that. It's known to help whiten the skin and nourish it because essentially inside the water you have all the essential nutrients from the rice.
The Rice Dream rice milk is like a savior in my life, and I couldn't live without it. The Earth Balance soy butter is so good you could eat it with a spoon.