The flour is mixed with a little water to make a paste, then left overnight to ferment and develop a tangy flavour. When it’s ready to use, I use a technique where I scoop up handfuls and flick my fingers quickly through it until it eventually forms tiny spheres. This method was taught to us as kids, and has been passed down through the family.
Once the red rice flour is cooked, it can be served with any savoury dish. My family’s favourite is with beef and spinach stew. The spinach is an Australian addition that we all enjoy. We also like the red rice with cooked natural yoghurt and butter, which is boiled down to make a delicious sauce that complements all kinds of dishes.
Interview Edwina Dick
Photography Katie Kaars