On the way to Mount Kinabalu, Sabaha, roadside shops were selling colorful packs of rice. 
Our cabbie told that they were wild rices of Sabaha! Well, I like brown rice, which is chewy and also healthier than the white rice. Wild black rice?! Definitely I wanted to taste it, so we stopped by one of the shops.
The friendly lady explained that these rices were grown with natural fertilizers. Well, she was naive and didn't know the term 'organic'! However, per kg rice was RM20! Certainly it is expensive when compared to the rice that we buy in supermarkets. Even imported Basmati or Wangi rice costs not more that RM10 per kg.
I feel that this wild rice is more fragrant and chewy than the normal brown rice.
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:
