Cargo rice is AKA 'Red Rice' with the bran removed but has not
been polished to remove the hull. It's pretty good stuff.
Mostly used for Thai dishes. I think this is what BillyJayBob
metioned here a few weeks ago.
This is my brand (http://importfood.com/nrct0501.html), $3.89 for
5lbs at the Asian store. They charge $3.99 for 12oz at the local
gourmet grocer (but it comes in a fancy box, at least).
I cooked up a double batch with half coconut milk/cream, and half
water (salt, and I always insist on butter - no matter what kind
of rice it is).
The rice was very nutty and had a great texture and aroma.
Alone, this is a great side dish.
I had a large end beef fillet butt end which I cut with the grain
into 1" flat squares, which I marinated with kepcap manis
(Malaysian sweet soy), green onions (stalks-only), Three Crabs
brand fish sauce, shallots, lemongrass, and unrefined coconut oil
overnight.
(Note that when I marinate, the meat doesn't "swim" in the
marinade - it's just enough to wet it - there is nothing to drain
when I throw it in the pan)
I decided Surf and Turf was on the menu for breakfast so I brined
some 36ct shrimp in salted ice water for an hour. This is for
texture, not taste. Try it sometime.
Threw the 1/2lb of sliced tenderloin in a very hot oiled (refined
coconut oil) cast iron skillet until the smoke alarm went off,
then threw in the shrimp and gave it another minute. Dumped it
all over a re-heated bowl of coconut jasmine cargo rice and
chowed down.
Old Crow on ice, too (first hard alcohol in almost 3 years)
Best breakfast I've had in ages. None of that sissy cottage
cheese, crumpets, and grapefruit for me.
-sw (who does make a decent from-scratch crumpet occasionally)