Black Rice is called as forbidden rice. Its originated in Asia and famous all over the world for its health benefits. Mostly for the level of antioxidants, vitamins , Minerals and fibre. It was a precious rice that only the emperors used in some Asian countries. The black colour comes from anticyclonic, a powerful antioxidant. Some times the colour of this rice may vary from dark purple to black.
For me I find its very nice and creamy in taste. The colour goes light once cooked but this rich and the creamier taste makes it goes well with anything.
This recipe is for one cup of black rice. Black rice needs overnight soaking. Now you can buy parboiled rice that doesn’t need soaking at all. Soaking makes it easy to cook.
You can buy black rice online or in health shops.
Measure one cup rice and wash thoroughly several times and soak 30 minutes.
For each cup of rice add 2 cups of water.
Add enough salt and cook on high and bring the water to boil and then reduce the flame and cook on low until dry.
Once well cooked it will look like this. Serve with anything as you wish. You can freeze this rice individually up to 3 months.
Basmati is a long grain rice famous all over the world. Its an aromatic long grained rice with very light nutty flavour. There are different brands but when you buy go for the best quality.
Cooking Basmati is very simple but to get it right there are few steps to follow.
It stays nice and fluffy. This rice can be used to serve as it is or use for fried rice.
Gather everything close to you. if you are a daily sandwich user try preparing everything in small containers already prepared. Try putting absorbent papers under the tomatoes to drain excess liquid. Same can apply with cucumber. Avocado goes brown. Always cut them fresh. Lettuce needs to wash well to remove the mud off. Use a salad spinner to take the excess water out. Store well.
Spreads vary from person to person. You can use butter , margarine or can make with out any spread too. but the butter or margarine always keep it stopping becoming wet making a barrier on the bread. And also helps to give flavour as well as a crunchier crust when you toast them.
Meat always you choice. Sliced meat suits better than pulled meat in a sandwich. One thing is its easier to stack them. Even you can use the left overs from the roast.
As sandwich condiments you can use mayo, mustard, , pickles, relish, pesto etc………
Using the bread for a sandwich is up to you. I like dark breads or a mixer of white and dark together.You can stack the sandwich with several layers too. When I choose I always try to go for a better loaf or I make my own. Hope now you have a better Idea. So lets start…………..