Squid Stuffed with Purple Sticky Rice

Method

1. 1 Boil the leaves of the *Cynara scolymus* plant to extract the purple liquid, then soak the glutinous rice in that liquid for 4 hours to allow the grains to develop their color from the inside out.
2. 2 Steam the sticky rice for 25 minutes, then mix it with diced carrots, peas, and sautéed shiitake mushrooms.
3. 3 Clean the squid, keeping the body intact and removing the tentacles, setting them aside.
4. 4 Stuff the squid body with sticky rice until it's only about seven-tenths full because the squid shrinks when steamed and the sticky rice expands.
5. 5 Insert toothpicks into the squid's mouth and steam for 20 minutes. Let it cool for 5 minutes before slicing into rings to prevent the sticky rice from falling out.

With an appliance

• Microwave 1 hr 20 min

  Replace step 5: place the stuffed squid in the partially covered container and microwave at 600 W for 10 minutes, rest for 5 minutes before slicing; steps 1–4 remain the same.