Cooking With Eighth Wonder Heirloom Rice

Reader Contribution by Hank Will and Editor-In-Chief
Published on January 25, 2010
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Rice is among my favorite starches. I’d rank it well ahead of potatoes, except perhaps waxy new potatoes dug fresh from the garden. Until last weekend when I tried some <a href=”http://www.heirloomrice.com/catalog/product_info.php?products_id=113″ target=”_blank”>Ifugao Diket Sticky Rice</a> sourced from <a href=”http://www.heirloomrice.com/index.php?p=home” target=”_blank”>Eighth Wonder, Inc.</a> (a purveyor of heirloom rice grown in the Philippines) I thought brown rice was pretty exotic and about as tasty as that grain gets. When given the choice between brown rice and pasta, I probably pick pasta about 65 percent of the time. With this beautifully pigmented and nutty-flavored Eighth Wonder Heirloom Rice added to the mix, the pasta vs. rice decision just got a lot tougher for me.</p>
<p>Last weekend after a day of hanging, taping and mudding sheetrock in my slow-but-sure mudroom repair project (hoping for no more frozen pipes) I felt like dinking around in the kitchen with a partner in culinary crime who tolerates my experiments incredibly graciously. And since I had this package of Ifugao Diket Sticky Rice from Eighth Wonder Heirloom Rice, and a freezer full of grass-fed lamb sourced from GRIT publisher <a href=”http://www.motherearthnews.com/blogs/blog.aspx?blogid=1182″ target=”_blank”>Bryan Welch’s farm</a>, I had a plan.</p>
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