Black Rice Side Dish
I've talked with many people about black rice, all enthusiastic about this rice that has such a nice texture when cooked. However, most told me it's rather bland in taste, that it's boring. So let's liven it up a bit! Instead of lemon you can experiment with ginger or lemongrass. It goes well with fish or chicken.
Ingredients
100 g black rice
15 g butter
zest from 1/3 organic lemon
salt
Servings: 1 large or 2 small
How to prepare black rice side dish
- Bring plenty of water to a boil in a pot. Add salt like you would for pasta water. Bring to a boil.
- When the water is boiling, pour in the rice, stir and lower the heat. Simmer gently according to the time on the package (18 minutes for mine). The water will get colored, that's okay. When the time is up, check if it's done. This rice is firmer, somewhat chewy, don't expect the grains to be soft. That's why it's harder to overcook it (though I managed once, I got caught up talking on the phone and forgot to drain it).
- In a pan, melt the butter and add the lemon zest. Stir for 10 seconds, then add the drained rice. Stir for 1 minute to let it absorb the flavors. Sprinkle with salt if needed. Done!
