Cooking with black rice

January 9, 2012 9:43:15 AM PST
Chinese black rice is a short grain rice with a high gluten content making it perfect for both sweet and savory dishes.

The little known grain is more nutritious compared to the white and brown varieties. Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fiber and vitamin E antioxidants. Black rice is rich in iron and high in fiber. Chef Chao at Union Sushi + Barbecue Bar is beginning the New Year with several dishes featuring black rice.

Union Sushi + Barbecue Bar
230 W. Erie
Chicago
eatunion.com

    Union Sushi Detox Event
    There will be a "Detox" event at Union Sushi + Barbeque Bar on January 18 from 5:30 until 8 p.m.
  • David Barton members can attend for free with DB ID, but it is open to the general public for $20.
  • At the event, USBB will be serving their new skinny cocktails (all 100 calories or less) and showcasing a Chicago first - a black rice bar (white rice, brown rice and black rice taste test...) and passing black rice maki.

Recipe for Black Rice (for all needs) & Black Rice Pudding

Black Rice
Ingredients Amount
Black Rice 2 cups
Water 4 cups

Directions
Bring the black rice and water to a boil on medium heat for 14 minutes
Next cover the pot with foil and continue to cook the black rice for 30 more minutes on low heat.
When the black rice is done cooking, cover it for another 10 minutes Coconut milk mix
Ingredients Amount
Coconut milk 27 oz
Raw Sugar 1 cup
Pandan leaf 6 in.
Salt a pinch

Directions
Bring coconut milk to a boil and dissolve all ingredients; then strain the mix
Mix the cooked black rice while it is still hot with the coconut milk mix and cover with plastic wrap for 20minutes

Toppings
Ingredients Amount
Coconut milk 13.5 oz
Raw Sugar 1/2 cup
Salt a pinch
Cornstarch 2 teaspoons
Water 1/4 cup

Directions
Bring coconut, milk, sugar, and salt mix to boil.
Add the cornstarch water mix into the coconut milk.
Let it all boil for another 5 seconds while stirring the mix.
Turn off the heat and let it cool.
Use this as the rice pudding topping.


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