Wednesday, April 22, 2009

What do I do with black rice?

I have black rice at home. I have no idea what to do with it. Help? (And as it comes in a pretty jar rather than in a package, I have no instructions at all.)

20 comments:

Rebecca said...

Does it come from Renee Voltaire? If it does I suggest a lukevarm salad with the rice, toasted haselnuts, goat cheese, spinach leaves and perhaps grilled asparagus. The taste of the rice goes very well with nuts I think.

Jessika said...

There's a very interesting chinese (sichuan) dish, black rice "gröt". You can vary the ingredients according to taste, the main ingredient is just the black rice. Can email you the recipe if you want it. If you have any cookbook by fuchsia dunlop you are bound to found it in there.

Anne said...

Rebecca - nope. The salad sounds great though - except I can't eat goat's cheese just now, but I can substitute something else. Do you have any idea how to cook the rice? I guess I can always cook it in plenty of water and then drain it. :)

Jessika, I'll do a search for it :) Sounds strange, but intriguing!

Rebecca said...

If it is the same type of rice as mine shall you boil it in unsalted water for 30-35 minutes like you boil pasta.

Karin /Decemberandbeyond said...

I will ask my japanese husband if he knows?! Meanwhile, I want to recomend you a new great japanese snack ONIGIRI which is now available at Matdistriktet in Stockholm. Onigiri is a riceball with seaweed wrap in different tastes. Great, great!!

Rebecca said...

It is also good "asian" style. Boil it and mix it with fresh vegetables, lots of chili, limejuice and peanuts (maybe coconut flakes) and serve with grilled shrimps.

Anne said...

Rebecca - that sounds delicious!

karin - thank you! :) I don't know if there are different types of black rice too, most likely I guess. The dish Jessica suggests, black rice porridge, seems to be made with glutinous rice and I don't think this is.. not sure though! The snack sounds.. strange! :)

Pene said...

Anne, read about black or forbidden rice on Wikipedia. It is rich in iron. I would mix it with some jasmine or basmati rice - so you can enjoy cooking with it longer.

Honeybee said...

I made risotto once, which was very tasty. There's more of a bite to it, than to normal risotto rice, though. I actually made this for my sister when she was very pregnant and had to watch her sugar levels and therefore avoided refined starch. You can find two recipes here:

http://www.risogallo.it/risogallo/product_detail.jsp?id_family=7&domain=2&lang=2&id_product=120

Kasie said...

I've found black rice to be much tougher in texture than white or brown. It makes a nice base for fish dishes or sauteed greens (broccoli rabe, spinach, kale, etc.).
I use 11/2 parts water (or chicken stock for additional flavor) to 1 part rice. Simmer for 20 - 30 minutes then let it steam an additional 20 minutes. Add plenty of butter or olive oil, as it tends to be a little drier than other types of rice.

DaviMack said...

I don't know about boiling and draining - I think you want to treat it more like a regular rice, really. It's good in sweet rice dishes, as it's more glutinous, I think, and tends to be a bit more sticky. Go for a sweet rice dessert with coconut milk and maybe some shredded coconut, with toasted coconut sprinkled on top!

Mel said...

Hi, Anne. I was looking for a recipe for Mazarin and found your blog. I have never used black rice, but if it is sticky-kind, how about to make rice pudding? I used to make Thai rice pudding with short grain rice, coconut milk, sugar and some spices. You can probably substitute the white rice with black rice.

Anyway, I'm happy that I found your blog as it's hard to find Swedish cookery book here in the U.S. - I mean where I live. I've been once married to a Swedish person, so I've learned some Swedish recipes from his mother, but I don't make them that much anymore -maybe mealballs with lyngonsylt when I feel like it. I wish IKEA had kantarella sause (sachet)!

Shannon said...

Anne, by black rice, do you mean "wild rice?" I can't tell. But if it is wild rice, there's this recipe that I posted on my own blog--the recipe is linked within the post itself:

http://mouseinthesauce.blogspot.com/2008/10/poached-egg-over-wild-rice-and-how-to.html

torontoanna said...

Hej Anne!
I have not used black rice but I serve red rice at my cafe regularly . I mix it with quinoa, cranberries or pommegranate, tamari almonds, mint and a vinaigrette. Don't know if that would work with your black rice as well. Worth a try maybe! Good Luck!

Anne said...

Thanks everyone! I will definitely have to try a lot of different things - good thing I have quite a lot of it. It's not wild rice, nor is it - as far as I can tell - the sticky sort of black rice. It looks much closer to the red rice I've encountered, so I'll try treating it just like that :)

emiglia said...

I love to make black rice pudding using coconut milk. Heat some butter and some sugar, then add the rice, and then treat it as you would a risotto, adding the coconut milk bit by bit. Delicious!

jpknits said...

The last time I had black rice it was from Lundgren Rice. Thankfully, they are very proactive with their cooking and recipe information.

http://www.lundberg.com/products/rice/rice_nf_japonica.aspx

missy-j said...

There is a Southeast Asian dish that I love made with black glutinous rice called Pulot Hitam.

Here's one recipe:
http://herfoodjournal.blogspot.com/2008/03/bubor-pulot-hitam.html

It is kind of like a rice pudding, with coconut milk.

Jeanne said...

I would cook it together with brown rice and use it as a base over which to spoon creamy mushroom stroganoff! It will probably take longer to cook than the brown rice (just like brown rice takes longer to cook than white rice) - keep tasting to check for doneness...

Ankit Garg said...

Black rice has a deep black color and usually turns deep purple when cooked. Plucked from the Poireiton variety, you can expect nothing but top-notch quality.