Black Rice

[Peasie]

<span style="font-family: 'Comic Sans MS'">Inspired from SueSumba.

I saw several varieties in the Asian market and I am curious about cooking. I made some a couple of years ago but it was so so. Share your serving tips, recipes, etc. nuh?</span>

[Suesumba]

Re: Black Rice

Gungu, it has a very strong, nutty flavour. i usually serve it with vegetarian brightly coloured dishes, like the curried sweet potatoes, curried chana, intense chilli peppered navy beans, with steamed greens on the side.

you're giving me inspiration to start photographing some of these things. your pictures are very sharp. and the food looks *clean*. not just fling dung pan plate, is weh mi mean by clean.

[Suesumba]

Re: Black Rice

been googline Gungo.


black rice pudding (might try this soon)
1 cup black rice
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Preparation
Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.

Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.


Black Rice with Scallions and Sweet PotatoesGourmet | January 2004
main ingredients
Sweet Potato/Yam, Rice, Ginger
1 1/2 cups water
3/4 teaspoon salt
2 tablespoons vegetable oil
1 bunch scallions, chopped (3/4 cup)
1 tablespoon minced peeled fresh ginger
1 large sweet potato (12 to 14 ounces), peeled and cut into 1/2-inch dice

Rinse rice in a sieve under cold water. Bring rice, water, and 1/2 teaspoon salt to a boil in a 1 1/2- to 2-quart heavy saucepan, then reduce heat to low and cook rice, covered, until tender and most of water is absorbed, about 30 minutes. Let rice stand, covered, off heat 10 minutes.

While rice cooks, heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato, stirring, until coated well, about 2 minutes. Reduce heat to moderate and add remaining 1/4 teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss gently to combine.



Garnish: chopped scallion greens
mmm

[Peasie]

Re: Black Rice

<span style="font-family: 'Comic Sans MS'">I like that recipe with the sweet potato. Maybe I'll try it wid pumpkin (calabaza)

Not a fan of sweet foods or puddings. In fact, just learned to appreciate sweet potato a few years ago. And I really love that spicy recipe you posted, but you already know that

More recipes </span>