Not everyone has heard of black rice. This amazing plant grows in Tibet and is harvested exclusively by hand, which explains the high price of this product. Black rice has a unique taste and health benefits.
It is necessary
- - 1 tbsp. black (wild) rice;
- - 5 tbsp. water (chicken or vegetable broth);
- - salt (to taste).
- To make black rice pilaf:
- - 1 tbsp. black rice;
- - 2 tbsp. broth;
- - 2 pcs. carrots;
- - 1 clove of garlic;
- - 1 tbsp. l. oils;
- - bay leaves, celery, cloves, peppers;
- - salt (to taste).
Instructions
Step 1
Black rice can be used as a main course or as a side dish for meat. The cooked dish will have a deep purple color, nutty flavor, and popcorn smell. Black rice takes much longer to cook than regular rice. When you taste this delicious dish, be sure to chew thoroughly so that all the beneficial properties of this product are assimilated in your body.
Step 2
Wash it well before cooking black rice. Rinse the rice under cold water 2-3 times, thereby removing starch from the surface of the rice, and in the future the product will not stick together. Wait until the rice settles, be sure to remove the floating one. Then soak in cold water for 12 hours. During this time, the rice will double in volume. Drain and pour the rice into salted boiling water as follows: 1 cup of rice requires 3 cups of water. Put the rice on low heat for 45-60 minutes. If you wish, you can cook rice not in ordinary water, but in vegetable or chicken broth, which will make the dish salty. However, in this case, the ratio should be different: 1 cup of rice to 2 cups of broth.
Step 3
You can find out about the readiness of rice by the fact that the finished product will boil down almost 3-4 times. Turn off the pan and leave the rice for 15 minutes without stirring. Black rice is ready. Stir the dish before serving so that the rice does not stick together and is fluffy. Be aware that black rice can darken the pottery, so choose a darker plate.
Step 4
Consider another way to cook black rice in case you don't have the time. Bring the water to a boil, then pour the washed and pre-soaked rice into it, cover with a lid and leave for 30 minutes. Then pour the rice into boiling water and cook for 40 minutes until tender.
Step 5
Indulge your native black rice pilaf. Simmer carrots, chopped into slices, chopped garlic and celery over low heat. Then add broth, rice and other ingredients to the dish (salt, pepper, bay leaf - to taste). Continue simmering with the lid closed for 60 minutes. Bon Appetit!
