CHINESE BLACK RICE
You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Provided by Paul Grimes
Categories Rice Side Simmer Gourmet Sugar Conscious Low Sugar Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 2
Steps:
- Rinse rice in a sieve under cold running water until water runs clear.
- Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
- Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
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Mia Brackett
[email protected]This was my first time cooking black rice and it was a success! The rice was fluffy and flavorful, and the vegetables were cooked perfectly.
Abdulah jutt
[email protected]This dish was easy to make and it turned out great. I will definitely be making it again.
Hamid Uallah
[email protected]This recipe is a keeper! I will definitely be making it again.
Alex Polash Bro
[email protected]I would definitely recommend this recipe to anyone who loves Chinese food.
Juma Munai
[email protected]This dish was a great way to use up leftover vegetables. It was also a healthy and delicious meal.
Hey You
[email protected]I loved the nutty flavor of the black rice. It was a great change from regular white rice.
Vincent Porter
[email protected]This recipe was a bit time-consuming, but it was worth it. The black rice was delicious and the vegetables were cooked to perfection.
Niky Lee
[email protected]Overall, this was a good recipe. I would make it again, but I would make a few changes to the seasoning.
Hidayah Nambatya
[email protected]The rice was a bit too chewy for my liking, but the vegetables were cooked perfectly.
MD Shahabuddin Talukder
[email protected]This dish was a bit bland for my taste. I think it could have used more spices or herbs to give it more flavor.
Niha Moni
[email protected]I'm a big fan of black rice, and this recipe did not disappoint. The rice was cooked perfectly and the vegetables were tender and flavorful. I would definitely recommend this recipe to anyone who loves Chinese food.
Lahiru Hansaka
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the shitake mushrooms, which gave the rice a savory umami flavor.
Laeek Mirza
[email protected]I love the combination of flavors in this dish. The black rice is earthy and nutty, while the vegetables and spices add a pop of sweetness and heat. It's a great meal for a weeknight or a special occasion.
Chetri Brother
[email protected]I've been cooking Chinese food for years, but this was my first time trying black rice. I was pleasantly surprised by how easy it was to make and how delicious it turned out. The rice had a slightly sweet flavor and a chewy texture that I really enjo
radha karki
[email protected]This black rice recipe was a hit at my dinner party! The nutty flavor and chewy texture were a delightful change from regular white rice. The addition of vegetables and spices gave it a vibrant flavor profile that everyone loved.