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Recipe Detail Page
Red Rice
Spring 2013
Red rice is an unhulled rice that has a nutty taste. Slightly chewy Wehani rice, grown here in Canada, is a wonderful substitute with its reddish-brown colour and flavour of peanuts. If you want to make the rice ahead of time, then cool it by spreading it on a baking sheet to prevent overcooking.
Makes 1½ cups (375 mL)
2 cups (500 mL) vegetable stock
1 cup (250 mL) red rice
1 tsp (5 mL) kosher salt
1 tbsp (15 mL) butter
½ a ripe Asian pear, diced
½ cup (125 mL) toasted sliced almonds
Salt and freshly ground pepper
1 Bring 1½ cups (375 mL) vegetable stock to boil. Add rice and salt and bring back to boil. Reduce heat to low, cover pan and simmer for 15 minutes until rice is slightly firm in centre.
2 In a medium pot, add remaining ½ cup (125 mL) of stock and butter, the rice and pear. Bring to simmer and cook together until liquid is absorbed and rice is tender. Toss in almonds, season with salt and pepper and serve.
Makes 1½ cups (375 mL)
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