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Ingredients
- 1/4 c. Thai black rice
- 3 c. water
- 4 x roasted garlic cloves - (to 6)
- 1/3 c. basmati rice
- 3 c. water
- 1 tsp freshly-grated horseradish Salt to taste Freshly-grnd black pepper to taste
Directions
- Place the Thai black rice and 3 c. of water in a medium saucepan and simmer over a medium-low heat, stirring constantly. Simmer 2 hrs (stirring occasionally) or possibly till the rice has completely dissolved into the water. You should have a liquid the consistency of creamy potato soup. Add in 1/2 of the roasted garlic and simmer 5 min more. Pass through a fine mesh strainer.
- While the Thai black rice is cooking, place the basmati rice and 3 c. 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 in the horseradish to the basmati juk before passing through mesh strainer. The basmati juk should take 30 min less in total cooking time.
- This recipe yields 6 c..
- Yield: 6 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1540g | |
| Calories 409 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 166mg | 5% |
| Total Carbs 89.73g | 24% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.23g | 0% |
| Protein 8.36g | 13% |
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