Stairway to heaven

[pumkinlover]

That's interesting Obelixx thank you

[pumkinlover]

[Vinlander]

Is black venus rice a variation on brown rice?

I enjoy the flavour of brown rice but compared to white (de-husked) rice it doesn't absorb much flavour from the dish it is in - this means the dish eg. a curry or risotto is missing the 'melded' flavour I'm used to - it tastes more like two different meals on the same plate - that can work - but it changes the flavour and the texture so much that the dish is almost unrecognisable.

However I mostly use white rice to get a tasty meal on the table with minimum time in the kitchen, so there are many slower dishes I rarely cook that might work as well or better with brown rice - I seem to remember that some rice balls are more interesting with brown rice in the mix (though I think millet has the edge here).

Even so, if I want a black risotto I think I'll still be choosing the type with sepia (cuttlefish ink) - so delicious...

Cheers.

[Obelixx]

No.  It's just black and full of flavour so is a good side but not suitable for paella or risotto dishes.   I shall go and take a photo so you can see.

[Obelixx]

Here it is:

[Vinlander]

Here it is:

Thanks Obelixx - if I can find it my first try would be adding some to a rice ball recipe.

Cheers.

[Obelixx]

I wouldn't.   It won't get sticky enough.   Just try it as rice, simply cooked and seasoned.   Very good served with fish and seafood dishes but not curries or risottos.