442311 Tue Sep 18 01:55:15 -0700 2007 11 31 Home Cooking 0 2951282 I had the pleasure of enjoying some rice at a lovely restaurant, some years ago, that was purple! I heard rice discussed on some program, where purple or black rice was mentioned. Aha! I have found what it is. I bought a package at the asian market, and cooked some up into a black bean and black rice salad, with corn, tomatoes, onions, and other odds and ends. Maybe some mustard in the dressing. It was yummy!!! Now, what else can I do with this rice. Any tips on the cooking of it? It seems to be a sticky rice. Should I be soaking it, in the same manner as mentioned in the recent sweet rice thread? I don't seem to have found much about it online. Any help would be greatly appreciated. AnnieG Tue Sep 18 01:55:15 -0700 2007 99375 violabratsche 1 2951285 I mix it with medium grain brown and white rice, then cook them all together. The mix gives a slight variance in taste, texture, and appearance. When mixing it with white or brown rice you should soak it separately from the other rice so that the purple color doesn't bleed into them. I usually soak in room temp water for about three hours, changing water as it darkens. A final rinse in cold water just before mixing and cooking. Tue Sep 18 02:05:38 -0700 2007 2951282 93805 hannaone 1 2951450 YOU CAN MAKE BLACK STICKY RICE PUDDING. THERE IS A RECIPE FOR THE PUDDING AND HOW TO COOK IT,[ KASMA'S BLACK STICKY RICE PUDDING] JUST GOOGLE IT Tue Sep 18 06:00:13 -0700 2007 2951282 127708 TDEL 1 2951575 The chefs at Cendrillon make a Filipino paella featuring black rice: http://www.cendrillon.com/recipes/paella.html. Typically it is made to make desserts in Asia, as it is a glutinous rice, so the paella is a very different twist. Tue Sep 18 07:08:23 -0700 2007 2951282 68363 JungMann 1 2952310 I just started cooking with black rice - I love the unique flavor and texture. Non-glutinous Chinese Forbidden rice is different from the sticky black or glutinous rice. A couple of reports w/pics: Vietnamese Shrimp and Black Rice Salad: http://www.chowhound.com/topics/416935#2776158 Sea Bass with Black Rice and Farro: http://www.chowhound.com/topics/397077#2585180 Tue Sep 18 10:14:12 -0700 2007 2951282 10271 Rubee 1 2952334 I like to cook it with sweet potatoes, scallions and ginger. Tue Sep 18 10:18:27 -0700 2007 2951282 15217 gini 1 2952474 Oh I love to cook with this rice. I pair it often with deep spiced dishes, and sides. For example, I made steak au poive (except I used crush grains of paradise) a pilaf of the black rice with some pistachios and dried fruit, and a kale stirfry with garlic. I do not soak mine when I use it, just the standard rinse. For me it takes about teh smae amount of time to cook as say a short grain brown rice does. Have fun with it and experiment away. I think this woudl made a great grain dish for a halloween dinner! Tue Sep 18 10:54:23 -0700 2007 2951282 61669 Quine 1 2953064 Here is the very delicious Black Rice Pudding I had in Bali: (not translated into American measurements): Bubur Injin (Black Rice Pudding) 250 g Ketan (sticky rice) 250 g Injin (black rice) 1 liter water 200 g white sugar 100 g palm sugar 2 pieces Pandan leaves (screw pine? substitute banana leaves? other substitute?) 20 g salt Sabayon sauce (the rice pudding was served with a sabayon sauce, but it can also be served with a thick coconut milk or even a coconut milk sabayon -- wonderful) Boil sticky rice, black rice, water and pandan leaves till cooked. Add white sugar and palm sugar and stir till soft. Taste and add salt, if desired. Chill, then serve with sabayon. Tue Sep 18 13:13:52 -0700 2007 2951282 18222 maria lorraine 1 2953182 Here's an insanely easy rice pudding recipe that I make with black rice -- the finished product is quite beautiful (and incredibly tasty). 1 c. black rice 1/2 c. sugar 1 can unsweetened coconut milk, shaken well Bring rice, 3 c. water and 1/4 t. salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes. Stir in sugar, another scant 1/4 t. salt, and 1 1/2 c. coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes). Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving. Tue Sep 18 13:40:22 -0700 2007 2951282 12463 mcgeary 2 2956444 Great input, C'Hounds, THANK YOU! I'll be trying these. I have another thought. Has anyone tried to use black rice to make a risotto? AnnieG Wed Sep 19 12:31:46 -0700 2007 2953182 99375 violabratsche 1 2969275 Here's another query about black rice with more ideas. Be careful ... it stains. http://www.chowhound.com/topics/375171 Sun Sep 23 20:20:35 -0700 2007 2951282 10264 rworange 1 2971217 My husband made beer with it..it turned out a sort of violet color. Tasted good. Mon Sep 24 12:35:14 -0700 2007 2951282 11201 Diana