Recipe courtesy of Michel Nischan
Show: Cooking Live
Save Recipe Print
Yield:
6 cups

Ingredients

Directions

Place the Thai black rice and 3 cups of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hours (stirring occasionally) or until the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup.

Add 1/2 of the roasted garlic to the black rice, and simmer 5 minutes more. Pass through a fine mesh strainer.

While the Thai black rice is cooking, place the basmati rice and 3 cups 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 the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 minutes less in total cooking time.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Yucatan Pork Baked in Banana Leaves: Cochinita Pibil

Recipe courtesy of Mi Cocina Restaurant|Jose Hurtado-Prud'homme

Yogurt Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spanish Paella with Carnaroli Rice

Recipe courtesy of Teresa Barrenchea

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories