You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.
Recipe information
Total Time
1 hr
Yield
Makes 6 servings
Ingredients
2 cups Chinese black rice
3 1/2 cups water
Preparation
Step 1
Rinse rice in a sieve under cold running water until water runs clear.
Step 2
Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
Step 3
Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.
