Black sticky rice (kao neow dom in Thai) is sometimes labelled Indonesian black, purple or red rice, sweet, or waxy rice.
It is not the whole-grain version of white sticky rice, but rather a unique variety of rice.
The almost black, purple colour of the cooked rice comes from the dark unpolished layer of bran, which leaches out and stains the interior white grain. It is fairly easy to cultivate unlike wild rice, but pleasantly chewy like its wild cousin.
How to prepare black rice?
Black rice is eaten most often as a sweet pudding in Thailand. The ice is boiled in water until cooked, drained, and served soaked with sweetened coconut milk. A thicker pudding of sweetened black rice cut into squares is often sold in markets in the South.
But it can be used for savoury dishes just as well, creating impressive chromatic combinations.
These Organic Black Rice are available in a range of sizes, all packed in Plastic Free packaging. We use plant-based cellulose bags for these products. Cellulose Plastic Free packaging is biodegradable, simply scrunch up to create air pockets and add to your home compost. It will take around 1-2 months to biodegrade. Or it can be added to general waste, it will break down into vegetable matter.