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Archive for the ‘Rice’ Category

Coconut Black Rice

Monday, April 26th, 2010

I was flipping through a cookbook a few months ago, and I was intrigued by a recipe for black rice.  According to the introduction to the recipe, black rice has a sweet, nutty flavor and is rick in iron and fiber.  I filed the idea away as a “recipe I’d like to try.”

A few weeks later, I was in an Asian supermarket in Denver and picked up a bag of the so-called Forbidden Black Rice.  After a few more months of stalling, I finally got up the nerve to try this recipe.

The rice turned a deep purple color during the cooking process, and the final product was delicious.  True to the recipe’s introduction, the rice was a little on the sweet side and had a deep nutty flavor.

Coconut Black rice (Adapted from Nourish)

1 tbsp unsalted butter

1/2 of a yellow onion, diced

1/2 of a yellow bell pepper, diced

1/2 of a red bell pepper, diced

1 c Chinese black rice

1 c chicken broth

1 can light coconut milk

1/2 tsp salt


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Melt the butter in a large saucepan over medium heat.  Add the onions and both bell peppers, and saute until the onions are translucent.

Add the rice, broth, and coconut milk to the pan, and bring to a boil.  Cover and reduce the heat to low.  Cook until all the liquid is absorbed, about 25 minutes.  Season with salt and pepper.

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