Basmati And Black Rice Juk Recipes

BASMATI AND BLACK RICE JUK

Steps:

• 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.

BASMATI RICE WITH BLACK CARDAMOM

Steps:

• Split open the cardamom pods and remove the sticky seeds, discarding the pods.
• Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder.
• In a saucepan, heat the olive oil over medium-low heat. Add the cardamom seeds and bay leaf, and stir until fragrant, about 30 seconds.
• Add chopped onion and cook, stirring, until onions are tender and translucent, about 5 minutes.
• Add basmati rice, cook, stirring, until the grains look milky and opaque, about 3 minutes.
• Add water, salt and pepper and bring to simmer, reduce the heat to low, cover the pan and cook until the liquid is absorbed, about 15 minutes.
• Remove the pan from the heat, let steam for 5 minutes. Uncover and fluff with a fork.