black glutinous rice
Some weeks ago I tasted ‘okowa'(Japanese glutinous rice) for the first time. There were 5 different type of okowa – red bean, chestnut, scallop, salmon and gomoko (hijiki & chicken). They were all very tasty. The rice were served at room temperature.
Today it was scorching hot in Sydney at 43 degree celsius. Perfect day to try out a rice ‘salad’ with some glutinous rice. I used 2/3 white medium grain rice and 1/3 black glutinous rice, so it was a lot lighter for a chilled dish. It was just the right texture, chewy, grainy and not too sticky. I added saute bacon, Chinese mushrooms and peas to the rice.
Recipe is as follows: