| From An Opera Singer in the Kitchen |
While Alter Eco is located in San Francisco, they offer certified fair trade coffee, rice, olive oil, quinoa, and chocolate. Their rice is on special right now, FYI!
I have never personally tried Black and Purple Jasmine Rice, but I know I like regular brown jasmine. Alter Eco describes the black jasmine rice as
"a rare black grain cultivated by the Chiang Mai Organic Agriculture Cooperative, which promotes sustainable farming and the preservation of natural resources in the Golden Triangle area of Northern Thailand."
| From An Opera Singer in the Kitchen |
| From An Opera Singer in the Kitchen |
Earlier in the week I made the Purple Jasmine rice that ended up being more of a stickier rice. Alter Eco describes this rice
"is a unique purple grain that is glutinous when cooked and has a delicate, sweet palate. Due to its rich taste and aesthetic appeal, this traditional rice is used by local communities for feasts and celebrations. It is grown exclusively in the fertile soil of the Esan Plateau, in the East of Thailand, situated close to the Cambodian border. This particular region has the ideal combination of soil and climatic conditions to produce nutritious and flavorful rice."
I felt like making beans and rice for a Sunday dinner, something that was nice and quick. I prepared the purple rice as instructed and then warmed some black beans and added a can of Rotel and some seasonings. It was super tasty and even more delicious than most rice I have tasted.
| From An Opera Singer in the Kitchen |
Make sure to visit Tanya's website for a great Le Creuset giveaway:
@http://tanyascooking.blogspot.com/2010/04/my-first-giveaway.html







6 comments:
The color of that rice is gorgeous! Do you think you can find it at Whole Foods?
i love black jasmine rice! i like my rice moist and chewy, and this kind is usually exactly that. i think it's sometimes called "forbidden rice" when it's mixed with citrus and dried fruit. whole foods usually has a delicious black jasmine salad in the prepared section.
delicious and very nice coloured your rice!have a nice day!
That's an interesting way to prepare the rice. I've only had it as sweet rice porridge topped with a swirl of coconut milk, which is yummy, and the norm in south east Asia. I might try it as a savoury side next time I cook it!
I think I might've eaten that rice in Thailand! In the form of coconut milk sticky rice for dessert with mango :D So excited you can get it stateside!
I love the colors! Looks great!
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