Picking up a bag of intriguing rice months ago, today is the day I decide to cook it. Locally purchased at a very funky, worn warehouse store off the industrial section of the city, it reminds me of my trip to Bali last winter. Imported by Eighth Wonder, Inc., out of Ulm, Montana, this rice is a long way from home. Cooperatively grown by family farmers, the paddies extend up ancient terraced mountain sides. Seeing such unimaginable beauty on Bali, I'm transported half way around the world just looking at this bag of heirloom rice. The world has shrunk; the same big sky over Montana eventually rains on the Philippine mountains, water trickling downward in an engineering feat, rice on my table.

The rice is cooked in the same manner as regular white or brown rice. It has a nutty quality similar to brown rice with a huskier, more earthy taste. If you see such a product, give it a try ~ you'll help sustain hundreds of years of community rice farming.

Ingredients:

1 cup Kalinga Heirloom Unoy

1 1/2 cup water

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Kalinga Heirloom Unoy