Toasted Sesame Wild Rice

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I used the "elegant" variation since I had some black sesame seeds on hand. The taste wasn`t anything special (it's pretty much just rice, after all; I did not add the optional sesame oil) but the texture was good - cooked through but chewy. The main effect of the sesame seeds was to turn it black. I used the high amount of water because I was concerned about sticking and that turned out to be the right amount. All in all, this made a nice base to an Asian-flavored grain salad so I was happy with it.

Edit: I added two pictures: 1). The rice salad I made with this recipe as an ingredient; 2). The actual rice produced.

Edit: I originally rated this a 3, but I've decided to promote this recipe to a 5. I've seen a number of stuffed vegetable recipes calling for forbidden rice, and I think this variation would make a teriffic lower cost and easier to find alternative. Pressure cooking makes a sticker rice which is desireable for those types of recipes, so I see myself making this more in the future.

(edited 23rd April 2012) (1) comment (1) useful  

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