406288 Tue May 29 18:35:10 -0700 2007 11 31 Home Cooking 0 2611922 www.altereco.com. It's a mix of jasmine and black (purple) glutinous rice.. I am looking for tips from anyone who has cooked it before.. Surely the jasmine and the purple rice will cook at different speeds. The instructions on the packet call for the absorption method (20 mins) but I have cooked black glutinous rice before and it takes a WHOLE lot longer than that. Any tips??? Any suggestions as to whether I should make a sweet pudding, or use it as an accompaniment to a curry?? Help me Obi Wan... Tue May 29 18:35:10 -0700 2007 86137 purple goddess 1 2611929 When I mix black rice with any other type of rice, I soak it for about an hour then rinse until the water comes out almost clear. The black rice is a little firmer than say the white rice I usually mix it with, just enough to provide a difference in texture. Tue May 29 18:39:31 -0700 2007 2611922 93805 hannaone 2 2611942 Thanks for the tip, love. What do you serve it with?? Tue May 29 18:42:43 -0700 2007 2611929 86137 purple goddess 3 2611955 Bulgogi, kaibi, spicy pork, kimchi soup, pan fried flat fish, soon tubu jjigae, make it into fried rice, grilled steak, in omelets, ummm, just about everything. Tue May 29 18:47:58 -0700 2007 2611942 93805 hannaone 4 2611963 green curry prawns?? Or would that be too light a flavour with such a "strong" rice?? Tue May 29 18:50:28 -0700 2007 2611955 86137 purple goddess 5 2611981 That would depend on how strong the Jasmin rice is - most jasmin rice I have tried has a "light" flavor, more like a hint of jasmin. I see that you are in Melbourne. A young Korean lady that does a great Korean food blog just recently moved to Australia. If you are interested in that type of cuisine, you could check out her blog as she adapts to the ingredients available there. She just finished a section on cooking rice. http://mykoreankitchen.com/ Tue May 29 18:56:44 -0700 2007 2611963 93805 hannaone 6 2612111 After a bit of snerfling around, I found a recipe for the rice... soak it for and hour, rinse, cook with coconut milk and top with deepfried shallotts and pan seared cashews. So I'm going with that. I was thinking a vinegar based currry on the side.. a pork vindaloo perhaps, to offset the sweetness of the rice. What say you all? Tue May 29 19:58:22 -0700 2007 2611981 86137 purple goddess 7 2612131 Should all be very, very good! After soaking, the rice cooking times don't matter as much as the amount of water--estimating the % of each rice and adding water accordingly. Good snerfling and good eating, pg. Tue May 29 20:04:57 -0700 2007 2612111 36661 Sam Fujisaka 8 2612147 The packet says 50% Khao Gram Glutinous Purple Rice and 50% Ham Malee Jasmine rice. I was going to use a 400gm can of coconut milk to 1 cup of rice and then add water so it comes up to a 1/2 thumb length above the rice, and cook by absorption. I don't usually take the lid of my absorption rice, but I might take a peek when the rice starts to stipple (after abour 20 mins) and add more water if I need. Tue May 29 20:10:46 -0700 2007 2612131 86137 purple goddess 9 2612193 Perfect. But one cup? You and Mr pg can't be Asians. If I came to dinner with Marisol and Dana Zsofia--you would have to start with three cups. Tue May 29 20:32:27 -0700 2007 2612147 36661 Sam Fujisaka 10 2612203 There's only about 3 cups in the box, and I thought I'd start small so if I bugger it upo, I can always use the rest in a sweet Thai style pudding!!! And when you and the fam come to visit, YOU'll be doing the Asian cooking, my dear.... Tue May 29 20:36:59 -0700 2007 2612193 86137 purple goddess 11 2612217 Love it! Gladly! Have a GREAT meal. Abrazos! Tue May 29 20:42:27 -0700 2007 2612203 36661 Sam Fujisaka