I was introduced to black rice during my internship at school. From time to time, we used to prepare black rice garnishes with fennel alongside fish dishes. I think the taste of black rice is much, much better than white rice, you can also use oil or olive oil instead of butter, but if you prepare it as I have given, the kitchen smells of popcorn while it is cooking.
Since black rice is cooked late compared to the rice we normally use, we use 1 glasses of hot water in 1,5 glass instead of the standard 1-cup measure.
I added some finely chopped scallions and lemon zest just before serving because I like their flavors, but you may not add them.
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Ingredients for Black Rice Rice Recipe
- 2 cups black rice
- 6 cup of hot water
- 3 spoonful butter
- 1,5 meat or chicken bouillon
- Boiling water to soak the rice
How to Make Black Rice Rice Recipe?
- Take the rice in a deep bowl and add the boiling water and 1 pinch of salt. Soak the rice in water for 1 hour.
- Drain the rested rice. 1 wash in water and leave to drain.
- Take 3 tablespoons of butter in a saucepan and melt it. Add the rice and fry it for 5-6 minutes on medium heat.
- Add the hot water and bouillons to the roasted rice and mix until the bouillons dissolve.
- Cover the pot and cook for 5 minutes on medium heat and 15-20 minutes on low heat. (check the water from time to time, if it shrinks, you don't need to add it)
- Take the water out of the oven and take the pilaf from the stove. Open the lid, cool with a paper towel and let it rest for 15 minutes by closing it.