Wednesday, May 14, 2008
Lundberg Black Japonica Rice
I love this stuff! I first tasted red rice at a local bistro. It was served with a delicious Thai seafood curry. The curry was fabulous, but the rice really intrigued me. So I asked our waiter about it. He, in turn, asked the chef. I was told that it was an Asian red rice available in local grocery stores. Well, I looked and could not find red rice. But... I did find Lundberg Black Japonica Rice, a blend of black and mahogany rice. Not exactly the same, but close enough. So I decided to give it a try. It was great! It's a "...whole grain brown rice blend of short grain black rice and medium grain mahogany rice... ." So much better than the short grain brown rice we've been eating for over 30 years. It's chewy with a nutty flavor that doesn't need salt. The grains stay separate, and it doesn't get mushy at all.
I've been using it regularly now. My husband makes it in our rice cooker. One of the things I really like about this rice is that I can reheat the leftovers without losing any texture. I can add some water & flavorings or broth, cook it until the liquid evaporates, and still have wonderfully chewy & tasty whole grain rice. No mush!
I've been able to get this rice at my local grocery store and a local natural foods store. Lundberg Farms is headquartered in California, so their products are readily available in my area.