Forbidden and Jade Rice
I did this dish a few weeks ago for my first ever tweetup event at the Secret Sushi Social in Silicon Valley. It is a great tasting rice dish that I cam e up with while I was working at the CIA. We used to do a rice identifying demo for the students and I would have all these different leftover rices after the class. We tried really hard not to waste any food at the school and this recipe provided a way I could use up all of those sample rices. A good balance of honey and vinegar gives a great accent to the nutty and wholesomeness of the rices. Have fun.
1 cup Forbidden Rice, cooked and chilled 237 ml
1 cup Jade Pearl Rice, cooked and chilled 237 ml
1 Tblsp Dried Blueberries 15 ml
1 Tblsp Dried Hibiscus Flowers- sliced thin 15 ml
1 Tblsp Golden Raisin 15 ml
1 Tblsp Rice Wine Vinegar 15 ml
1 Tblsp Honey 15 ml
1 Tblsp Canola Oil 15 ml
1 Tblsp Cashews, lightly toasted, chopped 15 ml
1 Tblsp Italian Parsley, finely chopped 15 ml
Salt and pepper to taste
1. Cook the rice’s using the instructions on their packaging. Cool down the rice until nicely chilled.
2. Mix rice together in a bowl and add the dried fruits.
3. Combine the Rice vinegar, honey, and oil together and pour over the rice. Salt and pepper to taste.
4. Add cashews and parsley. Serve chilled.
Forbiddon Rice
NOT JUST FOR EMPERORS ANYMORE
According to the Lotus Foods website, Legend tells us that this ancient grain was once eaten exclusively by the Emperors. Today, this medium-size Chinese black rice can be enjoyed everyday and is prized for its delicious nutty taste, soft texture, and beautiful rich deep purple color. High in nutritional and medicinal value, Forbidden Rice® is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture, and color.
Lotus Foods World Pantry- http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=127574&prrfnbr=146780
SOME SPECIAL TIPS
- For tender, fluffy rice with separate grains, choose long grain white rice.
- Rinse all types rice before you cook it. Certain types of rice are coated with talc during processing and rinsing helps to clear this off. Talc is nontoxic but it can cause the rice to be more sticky.
- Reduce the amount of water than what the recipe calls for if you want fluffier rice.
- Using broth chicken, vegetable or beef can add a nice flavor to your rice. I have also cooked rice in coconut milk and added sugar and cinnamon. Yum.
- Follow the instructions on the package or in the recipe when you are cooking rice. Lift the lid as little as possible if at all. Lifting the lid lets out the steam and causes the rice to become stickier.
- Let the rice stand for 5-10 minutes. Then fluff the rice with a fork before serving.
- Do not let cooked rice stay at room temperature for more than a couple hours and refrigerate well. Some rice can emit a toxin if it sits warm for too long.
- For more information, recipes, and fun tricks on how work with rice, the Society found these links
http://busycooks.about.com/od/howtocook/a/ricescience.htm
http://www.usarice.com/index.php
http://www.japan-guide.com/e/e2043.html
SOME INTERESTING FACTS
Rice…
- Is sodium-, cholesterol- and gluten-free.
- Has only a trace of fat and has no trans fat or saturated fat.
- Has approximately 100 calories per half-cup cooked serving.
- Is nutrient-dense and contributes over 15 vitamins and minerals, including folic acid and other B-vitamins, iron and zinc.
- Is an energy food, supplying complex carbohydrates that the body and brain need to function.
- Triggers the production of serotonin in the brain, a chemical that helps regulate and improve mood.
- Americans consume about 24 pounds of rice per year.
- There are approximately 15,000 rice producers in the United States.
