It exists as a cultivated variety. It grows very dark- it looks black, but becomes purple when cooked. It may also be called black rice. It’s quite nutritious and I’m told, quite tasty as well. More about that tomorrow.
I had only heard of it recently myself. A classmate was talking about it & it sounded interesting enough to try. It is generally described as having a nutty taste. Being a bit nutty myself, of course, that appeals to me. I will tell you more after dinner.
I’ll take pics tomorrow when we have some more. It’s after dinner & we had the rice. It is kind of chewy & nutty to taste. I liked it a lot. It can also be mixed with white rice of course. Tomorrow, we will try mixing it with some basmati rice.
I tried rice bread. Short grain rice in a blender after soaking in water over night. Salt Sugar Oil Yeast. The loaf came out OK, but I'm not thrilled about the taste. Oh well... tp
Marinara Sauce Simple, few ingredients, but better than anything in a jar, by a long shot. Better than some of the better Italian restaurants in Houston. In this recipe, I add onions to mine, and use San Marzano tomatoes. The tomatoes are the key. I also slow simmer for approximately 4 hours and use a hand blender to make it smooth. If you use canned Roma, or other tomatoes, it tastes more acidic. I've tried. https://www.foodandwine.com/recipes/best-ever-marinara ..
Croissant Bread I read all those instructions the first time (made my head spin), and the second time I made an edited version for myself. If you'd like that, let me know. I also don't cut it into 5 sections. I like a solid loaf for toast and French toast purposes.