Purple Tai Rice Cooker Sticky Rice

• 1 shallot
• 4 garlic cloves
• 1 cup purple rice
• 2 cups water or broth
• 1 dash kosher salt
• 1 splash olive oil

1. Rinse the rice and set aside. (You can let it soak for a few hours but I always forget and it turns out fine!)
2. Heat olive oil and add chopped shallots and garlic. Cook for about a minute or two.
3. Drain the rice and add it to the hot pan. Stir to evenly coat the rice in the olive oil. Cook for another 2 or 3 minutes.
4. If you are using a rice cooker, add the rice, shallots, and garlic to the rice cooker. Add your water or broth to the brown rice line. Cook using the brown rice setting.
5. If you are cooking the rice on the stove, add about two cups of water or broth to the lightly toasted rice, garlic, and shallots. Bring to a boil. Reduce heat to a simmer, cover and cook on very low for about 30 minutes or until the liquid has been absorbed.
6. Season as needed! Enjoy!

shallot, garlic, purple rice, water, kosher salt, olive oil

Taken from food52.com/recipes/10469-purple-tai-rice-cooker-sticky-rice (may not work)