Purple sticky rice is an unusual rice, native to Thailand, with a naturally sweet flavor and sticky texture. When cooked, its beautiful, shiny, deep indigo color emerges. While traditionally used in many dessert dishes, it also makes a great savory rice dish, pairing well with seafood and pork.
This rice is traditionally used as a dessert rice in Thailand. It also makes an excellent ingredient in savory stuffings and side dishes.
American-grown Purple Sticky Rice
Rinse well. Place 1 cup rice and 2 cups unsalted water in pot with lid, bring to a boil, cover, and simmer on low for 40 minutes. Remove from heat and let stand 10 minutes. One cup dry yields 2 cups cooked.
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