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