We made Ella Risbridger’s Stuck in a Bookshop Salmon and Sticky Rice for supper last night. I’d resolved to make something outside my typical flavour palette and this certainly was: marinated grilled salmon over chorizo- and garlic-infused Thai black rice, a smooth-vs-nutty contrast. It’s from her Midnight Chicken cookbook.
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Comments
I think you must have
I think you must have inspired me, since I've only made the white sticky rice, but without thinking why I picked up the black variety today at our local Asian market.
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