I am not a white rice fan. Sorry but I simply am not. I did not like it as a child in any dish whether it was a rice pudding or a type of casserole or soup. To my palate, it was simply mealy mush. Now I am sure it was caused by the method of preparation that meant it was simply over cooked, but it caused a deep aversion to rice for an extremely long time.
Then I discovered wild rice. Full of texture and flavor, it became my “go to” rice in any rice based dish I prepared. Still not a true rice fan, I did begin to enjoy it as an ingredient in soups or as part of a wild rice salad.
The greatest rice revelation occurred, however, when a friend introduced me to black rice. Dark, flavorful and firm even if accidently over cooked, it has become my “rice of choice” for any recipe using rice. This is especially true when creating a dish where rice is, well, the entire dish!
This recipe takes my love of black rice and rice to create an intensely flavored dish. While the amount of ginger seems a bit much, it creates the robust flavor. The addition of crystalized ginger adds sweetness without creating a “sweet” rice dish. Be sure to include the orange peel before serving. It provides a hint of flavor that elevates this simply rice side dish.
1 c black rice such as Heirloom Forbidden Black Rice (may substitute wild rice but adjust the rice/liquid ratio according to the package)
2 ¼ c chicken broth, low sodium
1 T butter, unsalted
2 T fresh ginger, grated
½ t salt
2 T crystalized ginger
2 T orange peel, thinly sliced
Rinse rice in a strainer to remove impurities Place rice, broth, butter, grated ginger and salt in a medium saucepan. Over medium high heat, bring the broth to a boil. Reduce heat to medium low, cover and simmer for 15-16 minutes until broth is absorbed or as directed by rice package.
Remove from heat and fluff rice with a fork while adding the crystalized ginger.
Place rice in a serving bowl and stir in orange peel. Serve.