- Add a pinch of salt to bring out the taste.
- Add a dash of extra virgin coconut oil, ghee, butter or olive oil to raw rice (i.e. any rice not parboiled) to prevent the rice clumping.
- For added aroma, add a length of Rampe (Pandanus amaryllifolius) leaf.
- Store any unused rice in a sealed container.
One cup of rice - Rinse well, no need to wash like white rice
Heat gently one tablespoon of oil or butter in a heavy base pot
Add red rice, a pinch of salt and stir to coat grains with the oil
Cover with 2 - 2 1/2 cups cold water (Less liquid for firmer texture e.g. salad use)
Bring to a rapid boil and cook for 3-5 minutes until liquid level is near the top of the rice stirring only a few times to promote even cooking
Cover, reduce heat to very low and leave for 15-20 minutes
Check, if all liquid is absorbed, fluff with a fork and serve
Heat a large pot with 8-12 cups of water
Once boiling add a teaspoon of salt and one cup red rice
Stir occasionally and boil for 25 minutes
Test a grain of rice for texture; continue to cook until desired firmness is achieved
Drain and rinse, toss through a little oil of butter if desired
½ cup red rice
1½ cups water
1 teaspoon butter or oil
Pinch of salt
Place all ingredients in a large microwave safe container
Cook uncovered on full power for 16 minutes
Most of the liquid will have been absorbed
Cover and leave for 5 - 10 minutes
Fluff with a fork
1/2 cup rice per person
Cold water equal to 1.5 times amount of rice
Pinch of salt
1/2 - 1 teaspoon butter/ghee/olive oil
Place all ingredients in rice cooker and leave to cook.
Cooker will switch to "warming" mode once cooked. Switch off cooker or stir occasionally if not serving immediately.