For the past two weeks this blog have been chock a block full of cherries from my tree, which have been super productive this season. I’ve squirted cherry juices over many tops, leaving a bright deep red stains all over my summer wardrobe. This made me wonder whether cherry juice would work just as well as a natural colouring for rice. Hmm.
I wasn’t going to make a bento as it was soup for lunch; however, the idea of cherry-colored rice kept disturbing my train of thoughts, so I headed back to the kitchen to make a lone tuna onigiri as a ‘snack’ for breakfast.
Using my frozen stash rice, I half squirted and half squeezed two cherries into the rice. With a drop of sushi-su, the color immediately begin to take, soaking the pristine white rice a dark blood red. I mixed it all around, but I think I could’ve done with another cherry to get a deeper color. However, the second cherry had managed to squirt across my pristine white top (serves me right for not putting on an apron), and I was in a fairly foul mood – ANOTHER top ruined!
I kept this fairly simple, with three flowers cut from red peppers, a lone cherry and a bed of torn-up lettuce. Simple, but pretty :). The rice tastes very very faintly like cherries, which is very intruiging in a good way – I love it. It just perfumes the rice slightly, and as much as I love beetroot as a coloring agent, this is mileeeeees better!