Also known as Thai sweet rice, black sticky rice is a naturally sticky (or glutinous) rice with a dark, shiny violet color that turns indigo once cooked. Often served with coconut milk, purple sticky rice boasts a naturally sweet flavor and chewy texture enhanced by serving it with sweet syrup, coconut cream, or fresh fruit.
Purple sticky rice makes a nourishing breakfast or dessert, and is loaded with the same powerful antioxidants found in blueberries, eggplants and other purple 'superfoods'. Because it is not hulled, its intact bran layer imparts both a pleasantly nutty flavor and fiber. It also contains iron and protein.
Purple sticky rice is a subspecies of Oryza sativa, commonly known as domesticated or Asian rice. Recent evidence show that all forms of Asian rice, both indica and japonica, come from a single domestication event which occurred between 8,200 and 13,500 years ago in China. In Thailand, purple sticky rice is known as "Khao Hom Nil". It is commonly grown near the Cambodian border.
Packaged Size: 25 oz
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.