Black Rice: Three Recipe Ideas

Recipe: Black rice with asparagus and saffron cream

This recipe makes a good starter. You will need 160 grams of black rice, a bunch of green asparagus, a small onion, a clove of garlic, 200 grams of ricotta, 5 tablespoons of milk, and 50 grams of pecorino, saffron, chili flakes, salt, and olive oil.

• First, wash and cut the asparagus into pieces about 3 centimeters in size. Also, cut the onion and garlic into small pieces or slices. Meanwhile, cook the black rice in salted water.
• Heat the olive oil in a pan and fry the onion, garlic, and then asparagus (with a little water). Put a lid on the pot and steam the asparagus until tender. Season with salt and chili flakes.
• Meanwhile, warm the milk and dissolve the saffron threads in it. Allow mixture to cool slightly, then add the ricotta and pecorino. Mix the cream until homogeneous.
• The best way to serve this appetizer is to use a serving ring to place the rice in the middle, place the asparagus on top, and then spread the cream around it. Grated Pecorino or saffron threads are suitable for decoration.

Second course: Black rice with gorgonzola and pear

This delicious main course is particularly healthy and an extraordinary taste experience. You need 320 grams of black rice, 150 grams of gorgonzola, 4 years, 2 liters of vegetable stock, 1 onion, 2 sticks of celery, olive oil, 200 milliliters of red wine, half a bunch of fresh thyme, 75 grams of butter, 100 grams of pecorino, salt, and pepper.

• First, preheat your oven to 180 degrees with top and bottom heat. Bring the stock to a boil in a saucepan.
• Cut the onions and celery into small pieces and sauté them in a little oil in a large saucepan. Then add the rice and let it cook for 3 minutes.
• Pour in the wine until it is overcooked. Add the hot stock. Cover and simmer the rice over medium-high heat for about an hour, until the liquid has evaporated. Stir from time to time.
• Meanwhile, peel and quarter the pears. Place them in an oiled casserole dish, seasoned with thyme and salt, and bake until tender, about 45 minutes.
• Add the butter and pecorino to the finished rice. Serve the rice with the pear and finish with the gorgonzola.

Dessert: Black rice with coconut milk and mango

This exotic recipe is a classic of Thai cuisine. You need 175 grams of black rice, 100 grams of coconut blossom sugar, 400 milliliters of coconut milk, and mango. You can replace the mango with other tropical fruits such as bananas or papaya.

• First, cook the rice until it is done.
• Meanwhile, peel and cut the mango into small pieces.
• Put the coconut milk in a saucepan, heat it up and add the coconut blossom sugar. Stir the sugar until it dissolves. Then remove the pot from the stove.
• Arrange the rice in small bowls and pour the coconut milk over them. Add the fruit and serve warm.