Black Rice Xoi Nep Than Food

BLACK RICE - XOI NEP THAN

Steps:

• Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.
• Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.
• Reduce heat and simmer until all water is absorbed, about 40 minutes.
• Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.
• Fluff rice before serving.
• Garnish with coconut, sesame seeds, and/or peanuts, if desired (traditional).

PERFECT BLACK RICE

Steps:

• Calculate ratios: I cup rice should be cooked in 1 3/4 cup water.
• Don't rinse.
• Go with a heavy thick bottomed pot to prevent scorching.
• Simmer slowly: After coming to a boil, the rice should simmer, covered until it absorbs the water.
• Steam to finish: Keep the rice covered, off heat to 10 minutes after cooking.

BLACK RICE WITH MUSSELS AND SHRIMP

Steps:

• Combine the rice with equal amounts water and cook according to directions on package set aside.
• Heat the oil in a large pot over medium heat. Add the leeks or onions and cook until tender (about 5 minutes). Add garlic and fennel seeds and continue cooking for another minute. Add the wine and cook over high heat until about half has been absorbed. Stir in tomatoes, salt and red pepper.
• Bring the tomato mixture to a boil. Add the mussels, cover and steam over high heat, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Reduce the heat slightly, push the mussels aside and submerge shrimp in the liquid. Cook until the shrimp are uniformly cooked, 1 to 2 minutes. Adjust seasonings to taste.
• To serve transfer the rice with a slotted spoon among four large, shallow, individual soup bowls. Ladle the mussels (discard ANY unopened ones, shrimp and broth on top. Garnish with parsley. Serve immediately.

SPICY BLACK RICE

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
• Stir in the onions, celery, bay leaves, ginger, mushroom, and 2 tbls.
• of the seasoning mix.
• Cook, stirring frequently, until the mixture is a dark metallic color and sticks to the bottom of the pot, about 6 to 8 minutes.
• Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.
• Add the raisins and rice and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice begins to stick to the bottom of the pot, about 5 to 6 minutes.
• Stir in the stock and scrape the pot bottom again.
• Stir in the remaining seasoning mix.
• Cover and bring to a boil, then reduce the heat to low and simmer until the rice is tender, about 20 minutes.
• Remove from the heat, fluff with a fork, cover, and let sit for 5 minutes before serving.