Black japonica rice

Rice is the staple food of over half the world’s population. Black Japonica is a combination of Asian black short-grain rice and medium-grain mahogany rice that were grown together in the same field. It is available in well-stocked food stores, gourmet shops, and through mail order. When cooked it provides a nutty mushroom flavor coupled with a subtle, sweet spiciness and juicy texture that goes well as a side dish, in rice salads, casseroles, as a stuffing for turkey or bell peppers, or in stir-fried foods. It also combines well with other rices. Its dark color turns the cooking water a purplish brown. Black Japonica rice is full in natural vitamins, minerals and fiber and is very healthy ingredient.

Cooking Black japonica rice

• 1 cup black japonica rice
• 2 cups water or broth
• 1 tablespoon butter

Directions

1. Combine in rice-cooker; takes about 50 minutes to cook.
2. Alternately place in pot, cover with tight sitting lid, bring to boil, simmer on low 50 minutes or until all water is absorbed.
3. Butter may be omitted.