Black Rice
Black rice has been known and consumed in Asia for centuries. In the past, it was often called 'forbidden rice' because it was only available to Chinese emperors. It is more nutritious than traditional white rice and rich in antioxidants that make it healthier. Imagine the black rice turning a deep purple color as it cooks, and its slightly nutty flavor harmonizes perfectly with the spicy aromas. It is ideal as a side dish or as a standalone dish, especially for those who are looking for a healthy and special alternative to traditional rice.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the black rice in cold water, then soak it for at least 1 hour. This helps it cook faster and ensures the grains cook evenly.
2
Finely chop the onion and garlic. Heat the olive oil in a medium saucepan over medium heat.
3
Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the garlic and sauté for another minute until fragrant.
4
Add the bay leaf and black pepper, then pour in the drained black rice. Stir to combine and coat the rice with the oil and spices.
5
Pour in the water and add the salt. Stir once, then cover the saucepan and cook over low heat for about 35-40 minutes, or until the rice is tender and has absorbed all the liquid.
6
Turn off the heat and let the rice rest, covered, for another 10 minutes. This will ensure the grains are fully cooked and not too sticky.
7
Remove the bay leaf, then gently fluff the rice with a fork. Drizzle with a little olive oil before serving.
