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Forbidden rice playground

post #1 of 4
8/9/07 at 11:48pm
Thread Starter 
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
WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE
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post #2 of 4
8/16/07 at 6:44pm
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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post #3 of 4
8/16/07 at 9:29pm
Thread Starter 
At last, foodie with grain knowledge! :bounce: 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
WE ARE NOT SELLING FOOD...WE ARE IMPROVING OUR CLIENT'S LIFESTYLE - HIS LIFE IS TOO SHORT TO EAT SOMETHING HE DOESN'T LIKE
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post #4 of 4
8/16/07 at 9:41pm
makes good coconut rice pudding.
cooking with all your senses.....
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