Chinese Black Rice with Coconut Milk and Garlic
Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbage for a fine meal.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian
Five Ingredients or LessYes
Taste and TextureLight, Savory
- 4 ounce can coconut milk
- 1 cup water
- Pinch of sea salt
- 1 cup Chinese “forbidden” black rice, rinsed and drained
- 2 cloves garlic, minced
Bring the coconut milk, water, and salt to boil in a 4-quart pot.
Add the rice and garlic, reduce the heat to low, and simmer covered for 30 minutes, or until the liquid is absorbed. Adjust the seasonings, if desired.
2005 Leslie Cerier