Black rice has a nutty, slight sweet and chewy texture with the aroma of coconut and for those of you who may be familiar with it, a pandan fragrant.  You can easily find black rice in Korean grocery stores or health food stores, where the rice is more commonly labeled as Forbidden Rice.  Its deep purple color makes a stunning presentation while boasting a high nutritional value.  Buy the regular black rice to serve as carbs (i.e., not glutinous or sweet black rice, which are more apt for desserts).

Chef’s tip: Cooking black rice is like cooking brown rice.  Pre-soaking the rice helps to make it cook faster.  Wrapping your pot lid with a dish towel prevents condensation from falling back into rice and making the rice soggy.  Tie the towel to the lid knob to prevent it from catching fire.

Ingredients:

2 cups black rice
3 cups water
1/2 teaspoon kosher salt, optional

1. Rinse the rice.  Soak in water for 30 minutes.  Drain.
2. Add 3 cups of water to the rice.  Add salt if using.
3. Bring to boil.  When it comes to a boil, turn heat to a simmer.  Cover pot with lid that is wrapped with a dish towel.  Simmer on low for 30 minutes.  Do not uncover.
4. Remove from heat, and let sit for 10 minutes further. Do not uncover nor fluff.
5. Fluff before serving.

Serves: 4

Tags: Korean, Rice, vegan, Vegetarian