Basmati and Black Rice Juk

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<mx2 source= " MasterCook 5.0 " date= " December 01, 2000 " >

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<Nam>

Basmati and Black Rice Juk

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<RcpE name= " Basmati and Black Rice Juk " author= " Cooking Live #9603, Thanksgiving

Alternatives " >

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<![CDATA[

* Exported from MasterCook *

 

Basmati and Black Rice Juk

 

Recipe By :Cooking Live #9603, Thanksgiving Alternatives

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic/Thai Side Dishes/Grains

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Thai black rice

3 cups water

4 cloves roasted garlic -- (4-6)

1/3 cup basmati rice

3 cups water

1 teaspoon freshly grated horseradish

salt and pepper -- to taste

 

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 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.

 

Source:

" Michel Nischan "

S(Formatted by):

" KES on 12/01/00 "

Yield:

" 6 cups "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 2371 0 3505 0 0 0 0

 

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<Serv qty= " 0 " />

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<CatS>

<CatT>

Ethnic/Thai

</CatT>

<CatT>

Side Dishes/Grains

</CatT>

</CatS>

<IngR name= " Thai black rice " unit= " cup " qty= " 1/4 " >

<INtI>

2371

</INtI>

</IngR>

<IngR name= " water " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " roasted garlic " unit= " cloves " qty= " 4 " >

<IPrp>

(4-6)

</IPrp>

<INtI>

3505

</INtI>

</IngR>

<IngR name= " basmati rice " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " freshly grated horseradish " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt and pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

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 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.

</DirT>

</DirS>

<Srce>

Michel Nischan

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

<Yield unit= " cups " qty= " 6.000000 " />

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