The rice is intriguing in its vacuum-sealed bag. It’s a long-grain rice, each grain a light lavender-grey colour. Some pieces have speckles or stripes of darker red-brown. When I hold the back close I can see that those spots are actually the remains of the hull.
So it’s not quite white, not quite brown, somewhere in the middle in taste and fibre I assume.
Several websites mention a long cooking time. I let one cup of rice sit in two cups of hot water for half an hour, then bring it to boil and simmer for twenty or so minutes. It bubbles out the little hole on the lid of the saucepan, leaving behind a rusty-brown mark. Let it stand covered for another ten and… taste test time!
Lifting the lid, swiftly scooping a forkful, slamming the lid back down to keep in the important steam. If it’s still uncooked I want it to have every chance possible.
But the grain sit softly on my fork, looking fluffy. They look done.
Into the mouth!
Perfect texture, not soggy nor chewy. Not hard to cook at all… the Internet lied! Not starchy like jasmine, the grains don’t stick together at all. It acts much more like basmati.
I thought it would taste nutty. Another Internet fib. It tastes like rice.
Good rice! Long-grain rice! Interesting-looking mauve red-flecked rice! But just… rice.
Sri Lankan Red Rice
The rice is intriguing in its vacuum-sealed bag. It’s a long-grain rice, each grain a light lavender-grey colour. Some pieces have speckles or stripes of darker red-brown. When I hold the back close I can see that those spots are actually the remains of the hull.
So it’s not quite white, not quite brown, somewhere in the middle in taste and fibre I assume.
Several websites mention a long cooking time. I let one cup of rice sit in two cups of hot water for half an hour, then bring it to boil and simmer for twenty or so minutes. It bubbles out the little hole on the lid of the saucepan, leaving behind a rusty-brown mark. Let it stand covered for another ten and… taste test time!
Lifting the lid, swiftly scooping a forkful, slamming the lid back down to keep in the important steam. If it’s still uncooked I want it to have every chance possible.
But the grain sit softly on my fork, looking fluffy. They look done.
Into the mouth!
Perfect texture, not soggy nor chewy. Not hard to cook at all… the Internet lied! Not starchy like jasmine, the grains don’t stick together at all. It acts much more like basmati.
I thought it would taste nutty. Another Internet fib. It tastes like rice.
Good rice! Long-grain rice! Interesting-looking mauve red-flecked rice! But just… rice.
Rating:
Specifics: Red raw rice from Sri Lanka