Black rice is nourishing and has deep taste. Interestingly, in the past it was only served to the privileged and wealthy. Black rice is not as easy to digest as white rice though so we recommend this recipe for those with fairly balanced agni.
Mixing black rice half and half with a white basmati or jasmine variety yields a perfect texture: light and fluffy with a touch of nutty chewiness. It also increases digestibility. This simple recipe is surprisingly vibrant in taste with a complexity of flavour.
It calms Vata thanks to its sweet and grounding qualities. This recipe is nice for Pitta as well, thanks to the cooling qualities of rice, the spices used and rosebuds.
Enjoy this dish as part of your balanced meal, with a legume or soaked and peeled almonds, as well as cooked seasonal vegetables.
Aromatic "Forbidden" Black Rice
Serves: 2 people
Preparation time: 30 minutes
Augmenting
You'll need
Ingredients
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2 tbsp ghee
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1 tsp grated fresh ginger
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1 kaffir lime leaf
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1/8 tsp mineral salt
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1 tbsp coriander seeds
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1 tsp aniseed
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1/2 cup black rice - rinsed and soaked for at least 2 hours, preferably overnight
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1/2 cup white basmati rice
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1 1/2 cup water
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2 dried rosebuds, crushed sprinkled as garnish (optional)
Here's how
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In a small - medium sized pot slowly melt 2 tbsp of ghee over medium heat.
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Add in the ginger and lime leaf and stir gently till the aroma comes up.
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Next add your salt and spices and gently stir.
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Mix together both varieties of rice and then add, slowly stirring to coat with ghee and spices.
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Pour in the warm water.
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Allow to come to a bowl and then reduce to a simmer. Cover with lid and cook for 20-30 minutes until water is absorbed and rice is soft and tender. (you may need to add a little more water). Alternatively, if you are using a pressure cooker, cook under pressure for 18 minutes and use natural release.
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Let rest briefly prior to serving.
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Serve with a garnish of crushed dried rosebuds. (optional)
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