rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
riz rouge
Riz rouge de Camargue is a red rice from the marshy Camargue region of southern France, adjacent to the French Riviera. It is imported as an artisanal rice by Made in France, Inc., of San Francisco and is really a special find since friends in Paris don’t seem to be able to get it! It is a beautiful, earthy-colored russet rice with pointed ends and intact hull, tech nically making it a brown rice. The rice is so visually delicate that immediately our instincts were to use proportions as for a white rice rather than a brown rice, which ended up being accurate. The rice plumps and elongates, cooking into a mass of dark rice with lots of white grains scattered throughout. It has a milder flavor than other red rices that deepens as it sits on the Keep Warm cycle. It is the longest grain of all the red rices and the least sticky. Serve as a side dish with roast meats and rosy dark sauces.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup riz rouge
1¾ cups water
1 tablespoon unsalted butter (optional)
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, if using. Close the cover and set for the regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
wild pecan rice
Wild Pecan aromatic rice is a hearty-flavored long-grain brown rice with a gently woodsy aroma that cooks up slightly moist. It is a local regional specialty, grown only in Iberia Parish in the Acadian counties of the South Louisiana bayous. Developed by Louisiana State University, Wild Pecan rice is a cross between Carolina long-grain and several varieties of Indochine aromatic rices. It is milled with almost all the bran layers intact, hence the creamy color of the brown rice with some dark grains dispersed; portions of the cooked rice will curl, or butterfly. It is available in the rice section of the super market in 7-ounce boxes. If there is a lot of creamy dust in the bag, give it a rinse to clean off the dry bran layers that have fallen off while aging on the shelf. Serve with poultry, game, and shrimp dishes.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
One 7-ounce package Wild Pecan rice
1¾ cups water
2 tablespoons unsalted butter
1 teaspoon salt
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, 1 tablespoon of the butter, and the salt; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
CLICK TO SEE AN IMPORTANT NOTE ABOUT MEASUREMENT
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot, with the remaining 1 table spoon butter nestled on top.
bhutanese red rice
Heirloom, unhulled short-grain red rice ( eue chum ) is an ancient grain from the remote and beautiful Himalayan kingdom of Bhutan, and has been a staple daily grain in that country for centuries. It is imported exclusively by Lotus Foods. It is as colorful as it is flavorful, a lovely salmon red after cooking. Naturally colored, red rice is served at festive occasions. Red is the color of the rajas, bearers of a title of nobility in India. The red color is a long-standing Hindu and Buddhist symbol for creativity and the energy of life. We found the rice to have an aroma like that of a robust brown rice. It is a slightly moist rice, so be sure to let it rest for 10 minutes after cooking to
riz rouge
Riz rouge de Camargue is a red rice from the marshy Camargue region of southern France, adjacent to the French Riviera. It is imported as an artisanal rice by Made in France, Inc., of San Francisco and is really a special find since friends in Paris don’t seem to be able to get it! It is a beautiful, earthy-colored russet rice with pointed ends and intact hull, tech nically making it a brown rice. The rice is so visually delicate that immediately our instincts were to use proportions as for a white rice rather than a brown rice, which ended up being accurate. The rice plumps and elongates, cooking into a mass of dark rice with lots of white grains scattered throughout. It has a milder flavor than other red rices that deepens as it sits on the Keep Warm cycle. It is the longest grain of all the red rices and the least sticky. Serve as a side dish with roast meats and rosy dark sauces.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
1 cup riz rouge
1¾ cups water
1 tablespoon unsalted butter (optional)
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and butter, if using. Close the cover and set for the regular/Brown Rice cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.
wild pecan rice
Wild Pecan aromatic rice is a hearty-flavored long-grain brown rice with a gently woodsy aroma that cooks up slightly moist. It is a local regional specialty, grown only in Iberia Parish in the Acadian counties of the South Louisiana bayous. Developed by Louisiana State University, Wild Pecan rice is a cross between Carolina long-grain and several varieties of Indochine aromatic rices. It is milled with almost all the bran layers intact, hence the creamy color of the brown rice with some dark grains dispersed; portions of the cooked rice will curl, or butterfly. It is available in the rice section of the super market in 7-ounce boxes. If there is a lot of creamy dust in the bag, give it a rinse to clean off the dry bran layers that have fallen off while aging on the shelf. Serve with poultry, game, and shrimp dishes.
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular/Brown Rice
YIELD: Serves 4
One 7-ounce package Wild Pecan rice
1¾ cups water
2 tablespoons unsalted butter
1 teaspoon salt
1. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water, 1 tablespoon of the butter, and the salt; swirl to combine. Close the cover and set for the regular/Brown Rice cycle.
CLICK TO SEE AN IMPORTANT NOTE ABOUT MEASUREMENT
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot, with the remaining 1 table spoon butter nestled on top.
bhutanese red rice
Heirloom, unhulled short-grain red rice ( eue chum ) is an ancient grain from the remote and beautiful Himalayan kingdom of Bhutan, and has been a staple daily grain in that country for centuries. It is imported exclusively by Lotus Foods. It is as colorful as it is flavorful, a lovely salmon red after cooking. Naturally colored, red rice is served at festive occasions. Red is the color of the rajas, bearers of a title of nobility in India. The red color is a long-standing Hindu and Buddhist symbol for creativity and the energy of life. We found the rice to have an aroma like that of a robust brown rice. It is a slightly moist rice, so be sure to let it rest for 10 minutes after cooking to
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