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#1
08-09-2007, 11:48 PM
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 Forbidden rice playground I experimented lately with Forbidden/Black/Purple rice. Amusing grain! Congee and Sticky dessert are pretty obvious, I went further. Succeeded at making it fluffy, realized that pre-soaking washes out huge deal of flavor and cooking in broth leaves MSG-like aftertaste (organic chicken MSG-free used) - even used it in paella. Wonder what if it gets exposed to high heat being slightly undercooked? Suggestions anybody? C      |
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#2
08-16-2007, 06:44 PM
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| Dont try to change the composition of the rice let it be itself. Its a beautiful grain. Its best with a french touch....BUTTER!!!!! I did it with a pan seared seabass, crispy skin, haricot vert puree.
__________________ "Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a dam*. To me, life without veal stock, pork fat, sausage, organ meat, demiglace, or even stinky cheese is a life not worth living." - Anthony Bourdain |
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#3
08-16-2007, 09:29 PM
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| At last, foodie with grain knowledge!  Thank you for respond!Have you tried to pre-soak or sweat in butter before cooking in liquid? I'm gonna play with inner/outer chewiness, what'd you suggest? C |
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#4
08-16-2007, 09:41 PM
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| makes good coconut rice pudding. |
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