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Calling All Black Rice Recipes

Andiereid Jan 29, 2007 02:17 PM

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.

  1. PamelaD Jan 30, 2007 08:32 AM

    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

    1. roxhills Jan 30, 2007 06:27 PM

      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.

      1. waver Jan 30, 2007 06:55 PM

        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.

        1 Reply
        1. re: waver
          c
          clockwork Jun 20, 2007 01:22 PM

          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.

        2. p
          peppatty Jan 30, 2007 07:44 PM

          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.

          2 Replies
          1. re: peppatty
            s
            smsliu Feb 1, 2007 07:53 AM

            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!

            1. re: smsliu
              maria lorraine Sep 1, 2008 12:02 AM

              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#

          2. p
            peppatty Jan 30, 2007 07:46 PM

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

            1. cuccubear Aug 3, 2009 12:12 PM

              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.

              1. k
                KiltedCook Aug 3, 2009 12:42 PM

                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....

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