Is there a kind of rice that's called "Violet Rice?"?

Violet rice blinis with quails’ eggs, pink onion and black roeHome %26gt; Recipes %26gt; Fish Dishes





Violet rice, also known as sticky black rice, is popular throughout southeast Asia. It turns a heavy jewel colour when cooked, then lightens to violet when mixed with batter. It is available from Thai/ Chinese supemarkets; or, though not as sticky, you could use Nanjing rice imported by Merchant Gourmet, widely available.



You can make the blinis in advance, reheating them parcelled up in foil in a medium-hot oven. Adjust the proportion of quails’ eggs to roe according to budget – which will also govern your choice of roe. Sevruga, the cheapest of the genuine sturgeon caviars, costs ￡35 per 30g jar. Avruga, the pasteurised roe of herring, has a fine creamy, smoky flavour and costs about a tenth of the price.



75g violet or sticky black rice

65g plain flour

1 large egg

150ml milk

1/2tsp caraway seed finely ground

Oil to fry

To serve



1 small red onion very finely chopped

Juice of 1 lime

12-24 quails’ eggs

142ml carton sour cream

1-2 x 30g jars Sevruga caviar or Avruga

Snipped chives

Rinse the rice and bring to the boil with 300ml water in a heavy based pan. Lower the heat, cover and simmer for 20 minutes. Add 1/2tsp salt and continue to cook, covered, for a further 20 minutes or until the water is absorbed and the rice tender. Cool for 30 minutes.



Process the flour, egg, milk and caraway to a batter with 1/2tsp salt, add half the rice and blitz again until almost smooth, then add the remaining rice and process just long enough to combine the mixture, leaving some texture in the rice.



Heat a heavy pan and smear it with oil. Dollop the rice mixture from a tablespoon into the pan, making about 4 blinis at a time. Cook for about 1 minute per side.



Mix the onion with the lime juice, cover and chill until the onion turns a vivid cerise pink. Hard-boil the quails’ eggs following the packet instructions, plunge into cold water, half-peel, cover and chill. Serve the blinis warm, with a spoon of soured cream, pink onion, a dab of roe, snipped chives and the quails’ eggs.





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