Black Rice is an ingredient that I first came across in my first ever trip to the North East last year. Specifically I was in Assam which is said to be a location that is the gateway to the North East I was intrigued by the many nuances of the place. One of my discoveries was black rice and to my delight I found out that most rice variants are also grown organically.
Ruby Marak from the Ballipara Foundation was kind enough to get me a packet of the rice whose texture is so wholesome that it leaves a wonderful after taste in the mouth. Once I came back home I decided to experiment with a wholesome payasa or kheer and the result was quite amazing.
Read my story with the recipe on The Goya Journal here: