Remember this?

I made it again but with a mixture of jasmine rice and wild rice this time. Turned out delicious. The wild rice keeps a crunch to it and imparts a gorgeous purple tinge to your other rice. Since I was making this for the first time I used 500g jasmine rice and about 100g wild rice to feed 5 people (I had plenty of leftovers though). I learned that you can successfully boil the two types of rice together thanks to my adorable friend Marie-Claire over at Marie’s Cuisine¬†– so you basically just bring water to the boil and cook for about 10-12 minutes, then drain and fluff with a fork.

This version is gluten-free and lactose-free.

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Tune in for what I made with the leftover rice the next day too.. another post soon.


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  1. […] cooking with frozen prawns, my usual go-to dish is a curry – as you can see in my recipes here¬†and here. This time, I combined one of my favourite pasta sauces¬†with prawns and ham, and used […]

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