Pilaf Black Rice
Black rice is the best rice there is, hands down. It’s widely available in Asian markets, costs half nothing and is full of antioxidants. I won’t get into the semantics of it but it’s class all round – fried, boiled, whatever you get the idea. It also makes your cooking look ridiculously exotic when in reality you’ve just boiled rice. I will say though, a fair bit of colouring comes off it as it boils so just be aware if you’re going swimming in the saucepan in a white shirt after.
You can obviously boil or fry it but this method here gives it a nice bit of flavour and also I like my rice kinda dry/al dente so yano.
1. Basically, you just chop the shallots and sweat them in some butter with the seasoning.
2. Tip however much rice you want in on top of it and then cover the rice with chicken stock – only barely cover it because you want the rice to soak it all up and boil dry essentially (just don’t let it actually all evaporate and burn)
3. Bring the rice up to the boil, turn down to low and leave to simmer for a good 20 minutes. It takes longer than ordinary rice to cook so do keep an eye on it not burning and also not over cooking.
This is class with prawns or chicken – any of the skillet recipes I’ve posted in the past would work really well with this. Especially the prawns.
Enjoy your exotic new lifestyle