Black rice is not directly related to traditional white rice, and their taste and nutritional value are very different. Cooking black rice is easy, but long enough, with pre-soaking. But the pleasant, peculiar taste of this garnish with a light nutty flavor will not let you regret the time spent.
It is necessary
- - water - 2-3 glasses
- - black rice - 1 glass
- - salt to taste
Instructions
Step 1
When preparing such a side dish, it must be remembered that each rice will increase in size by 2-4 times during the cooking process, so the pan must be selected with a margin. You should also be aware that rice can stain your enamel or ceramic pot during the cooking process.
Step 2
The groats are poured into a bowl and washed under cold running water 2–4 times. For better washing, you should wipe the rice with your hands - this way the starch is better removed from its surface, and the garnish in the finished form will not stick together. Then the cereal is poured with water and left overnight - this will give the grains softness and facilitate the process of cooking black rice.
Step 3
If you do not have time to wait until the cereals are soaked, you can prepare the grains for cooking in a quick way - pour boiling water in a ratio of 1: 3 and leave for an hour under the lid. But with this method, part of the taste and useful properties of this cereal is lost.
Step 4
For the preparation of black rice, a large saucepan is taken, glasses of water are poured into it, the soaked cereal is poured without water, in which it is soaked, and salted. You can replace the water with broth, but then you shouldn't add salt. The water is brought to a boil, the heat under the saucepan is reduced, the garnish is cooked over that heat for 20–35 minutes, or until the water is completely absorbed into the rice. There is no need to constantly stir the dish during cooking, it is enough to monitor the time and condition of the grains.
Step 5
The readiness is determined by the appearance - the rice greatly increases in size and opens up. Then the heat is turned off and the cereal is left to rise in the saucepan for 15 minutes. You do not need to stir at this point. Stir after 15 minutes before serving. This will separate the grains from each other and make the garnish airy.
