INDIAN HARVEST PURPLE THAI RICE 2 LBS. Imparts a beautiful shiny indigo color when cooked. Can be used in sweet or savory dishes and is perfect in salads, desserts and risottos, and can be used in Asian, Caribbean and American cuisines. The folks at Indian Harvest have been offering unique culinary delights to the restaurant trade for over 30 years.

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.