Black Rice
Black rice, also known as forbidden rice, is an ancient grain with a rich history originating in Asia, particularly China, where it was once reserved for consumption by royalty. This unique rice boasts a deep, almost purplish-black color due to its high anthocyanin content, which also contributes to its nutty and slightly earthy flavor profile. Its texture is chewy and firm, making it an excellent choice for dishes where grains maintain their shape. In cooking, black rice behaves well, holding up to long simmering times without becoming mushy, and it adds a striking visual contrast to dishes. Its natural color does not fade during cooking, ensuring that dishes remain vibrant and appealing.
Notes
When selecting black rice, look for grains that are whole and free from cracks or discoloration. Store it in an airtight container in a cool, dark place, where it can keep for up to six months. For longer storage, consider refrigeration or freezing. Before cooking, rinse the rice to remove excess starch. Note that black rice takes longer to cook than white rice, usually around 30 to 40 minutes, and it is gluten-free, making it suitable for those with gluten intolerance.
Uses
- Salads
- Stir-fries
- Risotto
- Pudding
- Sushi
- Breakfast porridge
Replacements
- Brown rice
- Wild rice
- Quinoa
- Barley
- Purple sweet potatoes (for color)
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