Wednesday, August 17, 2011
The other day when we were in Orlando we happened to drive by a farmer's market, along the shore of Lake Lily, so we stopped in. A vendor was selling black rice, formerly called forbidden rice in China; the rice was once reserved for Emperors. Recently it's become available to everyone.
I would never have noticed this black rice except one of my blogging buddies, Patti, happened to mention it on her blog some time ago. So I got a pound of it. I should have gotten more. Boy was it good, nutty and sweet. Thanks Patti, I love this rice.
I cooked up one cup which seemed to cook up to quite a lot of rice. Black rice is not the same as wild rice, although I believe it originated from a wild variety from Southeast Asian countries. This rice is very good for you too, due to the amino acids and antioxidants illustrated by the deep purple color exuding from the rice. If you can't find the rice locally, I believe you can order it on the net.
It occured to me I'm missing an opportunity every time I post photos of my recipes. I should be displaying the food on plates I've made, next time. This plate was an experiment from the last firing where I used two different colors of slip in a pattern. Since I used speckled stoneware with a clear glaze it gives the plate an ancient look, as if the pattern has worn off over time. There's an ever so slight warp to this plate, but the clear isn't cloudy. One of these days I'll get it all right, probably too thin. Thanks for reading and for all your comments.