Monday, March 25, 2013

Italian black rice




Well, I couldn't resist and I bought it, I never seen it before! The first thing that I tried is a classic risotto and the verdict is that this is not rice for risotto :-). Anyway, here it goes: sauté the onion in butter, add the rice, add a glass of white wine, and then slowly add the veggie stock ladle by ladle and stir until the risotto is cooked. The taste was nutty and interesting, and the colour quite amazing, but the texture was wrong. I knew it when I saw the rice, it didn't look like the right grain, but I had to try! The rest of the packet will go... not quite sure, maybe I will mix it with some long grain white rice and steam it, to see what happens. It may taste good with coconut. What do you think? Did you try this rice?

Photos and Recipes by Alessandra Zecchini ©

9 comments:

  1. Che spettacolo il riso nero, amica mia! Mi piace immensamente! :D Un abbraccio e una settimana stupenda come te! <3

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  2. Ciao Ale!
    Il riso nero l'ho provato più di una volta ma sempre cotto tipo pilaf o lessato, da usare come accompagnamento a verdure saltate in padella, per esempio, o al polpo, condito con un olio al peperoncino.
    In effetti la consistenza è un pò diversa, ma il colore mi attirava tanto!!
    Facci sapere come lo userai! Ciao

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    Replies
    1. Infatti il colore piace anche a me :-) e poi non uso il nero di seppia quindi devo trovare un altro nero naturale.

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  3. No I have never seen black rice either. Have a good week Diane

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  4. Io l'ho provato e non lo amo tantissimo, ma con pesce e verdure.insomma ha il suo perché...sará che io adoro il riso in tutte le sue forme.

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  5. I tried it with sauteed shrimp and zucchini and it was delicious!

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  6. This rice is best in a cold rice salad.

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  7. This rice is very yummy, but its best cold. I would say try to make a rice salad.

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