Item# 10312 Purple Thai Rice 24lb.

Imported Purple Thai Rice (Product of Thailand)

Tell a Friend

Imported and grown in Thailand, this rice imparts a beautiful shiny indigo color when cooked. Traditionally used in dessert recipes or other "sweet flavor profile" dishes, but now also used in savory dishes.

Information:

• Item #: 10312
• Prep time: 25 minutes
• 2lb. Sleeve Yields: 24 - 1/2 cup servings 
• 288 Servings per 24lb. case
• Quantity Price Breaks
• Kosher - Yes
  

Features: 

• Contains Purple Thai Rice from Thailand 
• Typically served as a sweet rice in native land, though many in the US are using it as a savory rice as well  
• Bleeds color when cooked.
• Additional ingredients should be added at end of cooking to keep color integrity  
• Holds fairly well due to bran layer
• Great with fresh fruits.
• Use for salads, desserts and risottos 
• Perfect for  Asian, Caribbean and American cuisines

Ingredients: Imported Purple Thai Rice (Product of Thailand)

PRODUCED IN A FACILITY THAT ALSO HANDLES MILK, EGG, SOY AND WHEAT INGREDIENTS.

Pack Size: 12/2 lb. sleeves = 24 lbs. per case

Storage: To preserve quality store in a cool dry area. 65º F

Preparation and Cooking Instructions: Stove Top: SAVORY METHOD: Bring 2 quarts water or stock to a boil. Add 2 lb. sleeve of Purple Thai Rice, 2 Tbsp. butter or olive oil (optional), Indian Harvest (4 oz.) seasoning packet (optional) and stir. Cover tightly, return to boil, reduce heat and simmer. Cook for 25 minutes, until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Purple Thai Rice may be cooled down by rinsing in cold water. Hold in steam table for serving or chill for later service. Reheat by sautéing with any of your favorite herbs, spices and vegetables. YIELD: 12 cups. DESSERT METHOD: Bring 2 quarts water to a boil. Add 2 lb. sleeve of Purple Thai Rice, 2 Tbsp. butter or olive oil (optional) and stir. Cover tightly, return to boil, reduce heat and simmer. Cook for 25 minutes, until rice is tender and most grains are slightly split. Drain excess liquid if necessary. Add 1-1/3 cup Brown Sugar and 4 cups Coconut Milk. Stir well and simmer for 5 minutes. Serve topped with fruit of choice and additional coconut milk. YIELD: 12 cups.