Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...
Having heard that black aka "purple" rice is very nutritious, I have ordered a 10lb bag online. Does anyone have advice re cooking it and any good recipes please. Thank you in advance.
That's very bold! Ordering 10lb of anything before you know what to do with it or even if you like it.Keep us updated on how it works out.
I suppose it was a bit Welshcookie wasn't it but having read that it is highly nutritious, containing 18 amino acids and that one variety got the name "Forbidden Rice" in ancient China because nobles commandeered every grain for themselves and forbade the common people from eating it, I had to have some! I have read that it can be soaked overnight or cooked like brown rice. I just love rice and am always interested in different recipes using it.
Is that wild rice? It's a form of grass. I soak it for a couple of hours and cook for about 20-25 minutes. It doesn't swell as much as either brown or white rice.
Has anybody tried the red rice from the Camargue?
I have. It was years ago though. I didn't cook it, I was given it to eat as part of a dinner party dish. It was very similar to wild rice from what I remember. I ate it and thought it was quite nice, and at the time it was very 'different'! But I wasn't inspired to rush out and buy it!
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