Recipe courtesy of Michel Nischan
Basmati and Black Rice Juk
- Yield: 6 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 214
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 980
Ingredients
1/4 cup Thai black rice
3 cups water
4 to 6 cloves roasted garlic
1/3 cup basmati rice
1 teaspoon freshly grated horseradish
Salt and pepper
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.