DINING WITH EMMA - Forbidden Rice
Published:Thursday | April 14, 2011 | 12:00 AM
Emma Sharp Dalton-Brown, Contributor
What is black, turns deep purple when cooked, has a high mineral content, and contains essential amino acids? Black 'forbidden' rice. Not to be confused with wild rice, forbidden rice was so named because in China it was known as 'Emperor's Rice', and no one else was allowed to eat it.
This medium-grain variety is slightly chewy, and has a nutty taste. It is delicious in a salad with grated carrots and beets, fresh herbs and vinaigrette (simply follow cooking instructions on the packet), and completely decadent as a dessert cooked with coconut, bananas and brown sugar. However, my favourite use for it is as a risotto.
Slightly different to short-grain 'arborio' or 'carnaroli' rices, black rice stands up to a longer cooking time, and when making a risotto, one does not need to stand over the pan stirring constantly. It allows for one to socialise with one's guests, or to concentrate on that handmade pasta you want to make (as you do!).
While black rice is not easily found everywhere, I have bought it several times in Loshusan supermarket, and it's worth asking the owners to keep bringing it in. This rice is that special! No wonder the emperor forbade the Chinese from eating it, and kept it all to himself!
Emma's Menu
Italian Sausage & Sun-dried Tomato Black Rice Risotto with Gorgonzola
Coconut & Banana Black Rice Pudding
Italian Sausage & Sun-dried Tomato Black Rice Risotto with Gorgonzola
1tbs olive oil
1tbs butter
1 large onion, finely chopped
3-4 garlic cloves, finely chopped
8-10oz Italian sausage, skin peeled off and meat diced
8fl oz white wine
5tbs home-made sun-dried tomato paste
1lb 3oz black 'forbidden' rice
3 cups home-made chicken stock
3 cups home-made roasted tomato sauce
1 cup water
4 Italian sausages, grilled and sliced on the diagonal, 1/4 inch thick
6-8oz good-quality Gorgonzola cheese, cubed (from Uncorked, 8 Hillcrest Avenue, Kingston 6)
Method
1. Heat the olive oil and butter in a very large sauté pan, add the onions and gently cook for 5 minutes until soft.
2. Stir in the garlic and crumbled Italian sausage, and sauté for 1-2 minutes (do not burn the garlic as it will taste bitter).
3. Pour in the wine, bring to the boil until the liquid is reduced by half.
4. Stir in 1tbsp of sun-dried tomato paste and the black rice, and cook for 3 minutes.
5. Pour in the chicken stock, bring to a simmer, cover and cook on a low heat for 20 minutes.
6. When the liquid has been used up, pour in the tomato sauce, cover the pan, and leave to cook on low heat for another 20 minutes.
7. Add the water and cook for another 5-10 minutes. The texture of the rice should be a little chewy, but not hard.
8. Stir in the remainder of the sun-dried tomato paste, sliced grilled sausages and half the gorgonzola.
9. Serve in bowls and top with gorgonzola.
Serves 8.
Coconut & Banana Black Rice Pudding
14oz black 'forbidden' rice, rinsed several times in water
2 cups freshly made coconut milk
2 cups water (more if needed)
6 ripe bananas, sliced 3/4 inch thick
4oz brown sugar
1 cup freshly grated dried coconut
Method
1. Place the rice in a medium-size pot, and pour in the coconut milk and water.
2. Bring to a simmer, cover and cook for 40 minutes. The texture of the rice should be chewy, but not hard. Add more water if needed.
3. Stir in the brown sugar and half the bananas, and cook for another 5 minutes.
4. Serve in bowls, topping with the remaining banana slices and 1tbsp dried coconut.
Serves 8-12.