Calling All Black Rice Recipes

[Andiereid]

Anyone have any good ones to share? I've never done anything with it before, but have had some delicious coconut black rice with duck at a favorite restaurant I'd like to try to duplicate.

[KiltedCook]

I cook it with a can of Coconut Water or Coconut Milk instead of tap water. And at the end, I add a cup or so of mango pieces....

[cuccubear]

This isn’t a true recipe, just something I threw together after some pantry diving Saturday night:

I cooked a cup of Black Thai Rice, and let it cool. Sliced up some canned apricots (was hoping for Mandarin Oranges), chopped some walnuts and diced half a cup of red onion. Mixed everything together – rice, fruit, nuts, and onion, doused it with some fish sauce and a little reserved juice from the apricots.

It didn’t turn out too bad for a cold rice salad. Bigger pieces of fruit would have been better, but it was tasty.

[peppatty]

sorry for the repeats. had a lapse of something...tried to edit but for some reason it keeps making copies instead...???

[peppatty]

Funny to see this as I just made this. You have to get the black glutenous(sp) rice if you want to do the Thai/Indo type coconut rice. It's different than the Forbidden Rice, I believe. Soak 1c. rice overnight or 8 hours, then drain off the top so the water is level to the rice and steam for about 20-30 minutes. Meanwhile, open a can of coconut milk, add 1 tsp of salt and 1/4 cup of sugar, or to taste and simmer for about 5 minutes. When the rice is done, add about 1/4 c of the coconut milk to the rice and let it sit until the rice absorbs all the coconut milk. Serve warm with a generous amount of coconut milk sauce. I sometimes simmer the coconut milk with pandus(sp) leaves or kefir lime leaves.

[smsliu]

Thank you for this recipe! I too have been trying to duplicate this since I had it in a Thai restaurant. Am going to try it tonight~!
I've done a bit of reading on types of black rice...the Thai/Indonesian rice used for this dish is different than the Chinese "forbidden" black rice. Both are black b/c of the outer black bran layer. The Thai rice is a long-grained glutinous rice (my package says "Black Wild Sweet Rice") while the Chinese rice is medium-grained. I luuuuv Thai black rice...it has a wonderful nutty flavor and the slight toothiness of the bran layer contrasts with the "stickiness" of the rice in a way that's utterly sublime!

[maria lorraine]

I love the stuff too.

Please see this thread for more black rice pudding recipes:
Ideas for Black rice please
http://chowhound.chow.com/topics/552020#

[waver]

Black rice pudding. We ate this in Indonesia. I used ot make it a long time ago - more or less like this: cook the rice with the "water" from the top of the can of coconut milk and fruit juice (e.g. the juice from a can of pineapple) and then serve it with the leftover coconut cream stirred in and chopped up fruit and brown sugar. Is there cinnamon in there?

I have also had it savory with shrimp on top (John Bishop's Home Cooking cookbook). Only don't cook the shrimp with it as they turn purple; it looks nicer with pink shrimp on top.

[clockwork]

Thanks for that post. I will have to try that. I just made my first black rice pudding yesterday. It was a basic recipe from the back of the bag. Boil the black rice with water for 30min, then mix in 1/3c brown sugar, 1/4c white sugar, and 1/2inch piece of ginger, boil for another 10min. The flavor was awesome, but the directions didn't say to soak the black rice beforehand so the rice wasn't very soft. I think i'll try you're recipe, but try soaking it next time.

[roxhills]

I bought some black chinese rice and made a recipe from the lucques cookbook-- chicken stock and an assortment of herbs. I can look for the recpie if you'd like.

[PamelaD]

I made black rice not too long ago and found a recipe that used brewed jasmine tea instead of water to cook it. It had a very sutle delicate flavor. Served it with Salmon.

P