Black Thai Jasmine Rice Organic

What is black rice?

A wholegrain rice whose bran is naturally pigmented deep purple. The grain keeps its husk, hence its firm hold and its hazelnut taste. Kazidomi Vrac brings it in from Thailand, organically farmed, and sells it by weight in a 500 g bag.

How long does it need to cook?

Longer than a white rice: the bran around the grain slows the water down. Go by the time given on the pack and cook it covered in a generous volume of salted water. Kazidomi Vrac black rice stays firm even when fully cooked, which is normal.

Black rice or white basmati?

Kazidomi Vrac black rice is wholegrain, coloured, firm to the bite, with a hazelnut taste that asserts itself on the plate. White basmati is refined, more tender, more neutral and quicker to cook. The first gives a salad its structure, the second accompanies a dish in sauce.

Why does the cooking water turn purple?

The pigments of the bran dissolve into the water and colour it deep purple. The effect is normal and has no bearing on the taste. Cooking the Kazidomi Vrac rice by absorption, in just enough water, keeps that colour in the grain rather than in the sink.

Which dishes is it for?

In a cold salad with crunchy vegetables, alongside a curry, in a composed bowl, or as a dessert with coconut milk in the Thai manner. Kazidomi Vrac black rice holds up well to cooking and takes readily to being made the day before for a packed meal.