http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Mon, 20 May 2013 03:57:53 +0000 http://www.maangchi.com/talk/topic/korean-black-rice#post-3457 Fri, 30 Jul 2010 21:35:43 +0000 sadx1004 3457@http://www.maangchi.com/talk/ <p>I was wondering if i can make this in a regular rice cooker. I don't have one of those fancy smancy pressure cookers ^^!~ </p> http://www.maangchi.com/talk/topic/korean-black-rice#post-3253 Sat, 19 Jun 2010 16:13:25 +0000 BxlSprouts 3253@http://www.maangchi.com/talk/ <p>Funny! I literally have black rice in my shopping bag now from the Korean supermarket in Overijse (Belgium). Is black rice prepared to serve as an alternative to white or brown rice? Curious because I only saw it served in Taiwan with sugar and small red jujubes as a dessert. I was about to request a recipe for it. Maanghi, food for thought :) </p> http://www.maangchi.com/talk/topic/korean-black-rice#post-3234 Tue, 15 Jun 2010 13:58:45 +0000 roskandy 3234@http://www.maangchi.com/talk/ <p>Hi I saw this and thought I'd chime in, I'm not sure what the brand is (I just get it at the Asian supermarket in the rice section, in Korean it usually says 흙미). If you buy this, you use 1.5 cup white rice to .5 cup black rice and cook like you cook normal rice in terms of water-rice ratio, time, etc (I think this ratio is important for texture or something?) </p> http://www.maangchi.com/talk/topic/korean-black-rice#post-3159 Sat, 05 Jun 2010 05:54:46 +0000 lindyta_ 3159@http://www.maangchi.com/talk/ <p>i was wondering wat kind of black brand rice u use? nd how u cook it. </p>