I wanted to try both brown and black rice, so I requested for 1/2 kg in each of the varieties. That ladies children were playful and at the same time watching us. The minute I took out my camera, the elder one became very shy and ran away, whereas the younger one halfheartedly followed her sister, but turned back and gave a lovely smile!
After coming back from the holidays, first thing I did was, take a close-up of the wild rices along with the basmathi rice!
I was told that the black rice is best suitable for making pulut (a kind of desert). Alternatively, it can be mixed with white/brown rice and eat it with tofu. Here is my version of the cooked mixed rice:I feel that this wild rice is more fragrant and chewy than the normal brown rice.