firm up a bit.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup red rice
1¾ cups water
¼ teaspoon salt
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will be foamy and a dull red.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and salt; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.
black rice
Forbidden Black Rice is a Chinese black rice. This rice was the first grain to be imported by the fledgling company that would be called Lotus Foods. While traveling in China, owners Caryl Levine and Ken Lee went on a marketing tour of the upper Mekong area, Laos, and Burma. In an area populated by 26 autonomous tribes, they ate this rice at the Dai minority village. This rice is unusual because black rice is usually sticky; Forbidden Rice is not. It is known as having medicinal qualities. Because it still has its colorful bran layer, it turns an intriguing purple-black color when cooked. It is a
sweet, rather moist rice with an ever so slight crunch and is perfectly addicting. Note: This rice will stain the sides of your mouth for a short while, just like blueberries. Serve under stir-fries and with grilled poultry.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup Forbidden Black Rice (China black rice)
1¾ cups water
¼ teaspoon salt (optional)
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will turn grayish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and salt, if using; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Crumple a clean paper towel and place it over the rice to absorb excess moisture. Close the cover and let the rice steam for 15 minutes. Remove the paper towel. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
black japonica rice
Black Japonica is another specialty rice developed by the Lundberg brothers in the upper Sacramento delta in central California. It is an unhulled, unmilled blend of a medium-grain red rice and a short-grain black rice; it cooks just like brown rice. When fresh, the rice has an attractive natural sheen and very earthy smell. This rice turns a dark mahogany color and ends up with a bit of a bite after it is cooked, so don’t expect it to be soft or mushy on the tongue even though it is quite moist. This is an assertively flavored rice, much like pure wild rice, with a strong vegetable/grain taste that is almost mossy. Serve with roast venison, prime rib, or as part of a stuffing.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4 to 6
1 cup Black Japonica rice
2⅓ cups water
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will be dull reddish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil (this is important with this rice). Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Close the cover and let the rice rest for 30 to 45 minutes. Fluff the rice a few times with a wooden or plastic rice paddle or wooden spoon. This rice
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup red rice
1¾ cups water
¼ teaspoon salt
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will be foamy and a dull red.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and salt; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour. Serve hot.
black rice
Forbidden Black Rice is a Chinese black rice. This rice was the first grain to be imported by the fledgling company that would be called Lotus Foods. While traveling in China, owners Caryl Levine and Ken Lee went on a marketing tour of the upper Mekong area, Laos, and Burma. In an area populated by 26 autonomous tribes, they ate this rice at the Dai minority village. This rice is unusual because black rice is usually sticky; Forbidden Rice is not. It is known as having medicinal qualities. Because it still has its colorful bran layer, it turns an intriguing purple-black color when cooked. It is a
sweet, rather moist rice with an ever so slight crunch and is perfectly addicting. Note: This rice will stain the sides of your mouth for a short while, just like blueberries. Serve under stir-fries and with grilled poultry.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup Forbidden Black Rice (China black rice)
1¾ cups water
¼ teaspoon salt (optional)
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will turn grayish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and salt, if using; swirl to combine. Close the cover and set for the regular/ Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Crumple a clean paper towel and place it over the rice to absorb excess moisture. Close the cover and let the rice steam for 15 minutes. Remove the paper towel. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
black japonica rice
Black Japonica is another specialty rice developed by the Lundberg brothers in the upper Sacramento delta in central California. It is an unhulled, unmilled blend of a medium-grain red rice and a short-grain black rice; it cooks just like brown rice. When fresh, the rice has an attractive natural sheen and very earthy smell. This rice turns a dark mahogany color and ends up with a bit of a bite after it is cooked, so don’t expect it to be soft or mushy on the tongue even though it is quite moist. This is an assertively flavored rice, much like pure wild rice, with a strong vegetable/grain taste that is almost mossy. Serve with roast venison, prime rib, or as part of a stuffing.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4 to 6
1 cup Black Japonica rice
2⅓ cups water
1. Place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice. The water will be dull reddish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil (this is important with this rice). Place the rice in the rice bowl. Add the water; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
3. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Close the cover and let the rice rest for 30 to 45 minutes. Fluff the rice a few times with a wooden or plastic rice paddle or wooden spoon. This rice
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