at last, my China Black Rice report

RRP · February 2010

Recently I had posted saying I finally scored essentially 3 pounds of Forbidden Rice aka China Black.

Last night seemed like a perfect time to try it along with a slab of salmon that I egged using the DP recipe of Raging River rub plus a glaze made of 2 parts butter to 3 parts maple syrup.

First, here's a 1/2 cup of rice.

When cooked that 1/2 cup expanded to 1 1/2 cups.

I know I need to learn better plating techniques but this picture at least shows the contrast in colors.

I have to tell you - I have always liked brown rice, polished white rice and even wild rice, which even isn't rice at all, but this China Black will be a stable in our pantry from now on. That RICE IS WONDERFUL!!!

The salmon was to die for and the rice topped it off - you owe it to yourself to try that China Black!

gdenby · February 2010

It would look great mixed with regular long grain rice. Could call it salt and pepper rice.

The wikipedia article says it smells like fresh popcorn. !? Really? In your experience also? I'd think that would be a good accompaniment for chicken.

I'll add it to my pantry just as soon as I work thru the 5 lbs of "wild rice" I got for Christmas.

RRP · February 2010

can't say that I noticed a popcorn smell, but the rice had a pleasant nutty taste. BTW here's the site where I bought it.
http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=87995&prrfnbr=147839

Hoss · February 2010

AWESOME! How does it compare to the Wild rice or is there no comparison?

troutman · February 2010

I want to try this, thanks for the link.

Does it cook like brown rice? I use a rice cooker and wonder if I should cook it just like the brown rice (GADA) technique I usually use. Thanks for posting.

RRP · February 2010

There's no comparison - what I mean is after cooking the China Black remains loose and not gummy. Wild rice - which again isn't even rice to begin with - sometimes opens to reveal a white center while the CB rice is black. I love this stuff already!

RRP · February 2010

The package directions say " A rice cooker may be used with the same water to rice ratio." I just used the pot method and cut the portion using 1/2 c rice with .875 cup cold tap water and a pinch of salt. Brought to a boil, cover and simmer for 30 minutes - removed from heat letting it stand still covered for a few minutes then fluff and serve. Really easy to fix and nothing more needed like butter as it stands on it's own quite well!

troutman · February 2010

Thanks. I'm going to give it a go. Sounds and looks interesting.

at last, my China Black Rice report

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