Black Thai Sticky Rice: 1/4 cup black rice 4 tablespoons mirin 4 tablespoons rice wine vinegar Salt and freshly ground black pepper, to taste
Rinse the black rice in cold water for 5 minutes, and then drain. In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
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