Three heirloom varieties blended so they cook at the same rate. The mix gives you a firmer, nuttier bowl than white rice and a much better colour on the plate.
How to use it: cook like brown rice, a little more water and a little more time. Firm enough for fried rice and risotto, and it holds up next to a gravy or curry.
Ingredients: Brown rice, red rice, black rice.
From Javara, an Indonesian producer working with smallholder farmers to keep heirloom rice varieties in commercial use.
