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Cooking Forbidden Rice

post #1 of 4
Thread Starter 
I am cooking Forbidden Rice, what does anyone think about flavor profiles with it, serving it with salmon, I am looking for 4 star quality. I have never actually cooked with it. Thanks everyone!
post #2 of 4

Isn't forbidden rice against the rules?

post #3 of 4

I think salmon or orange duck (w/ grilled bok coy) would be lovely.  Or, serve with an Asian stir-fry, i.e.:

http://www.foodforeveryseason.com/2011/04/lemon-chicken-stir-fry-with-cashews-and.html


Edited by Cerise - 9/1/13 at 11:19am
post #4 of 4

I find it really suited to shrimp.  I make a rice salad with black rice, shrimp, (raw) tomatoes, asparagus, peas and parsley - the colors are extremely appealing and the flavors all go very well.  It's got a nice bready taste, more like wheat, a firmer texture.  I think the color needs to be used to advantage.  Those little intensely red date-shaped tomatoes or the bright bright green of parsley or the other vegs mentioned are nice against white rice, but are dramatic and elegant and very appealing against the black rice.  Same goes for the pinkish of salmon or shrimp, but what i prefer about the shrimp is that they're self-contained, while the salmon will be cut, and the texture goes very well with the firm texture of the rice, you sort of pop into the rice grains as you pop into the salmon, the peas, the tiny tomatoes.  . 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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