Chinese Black Rice with Coconut Milk and Garlic
This image courtesy of Joseph DeLeo
Serve this delicious dish with Szechwan Tofu with Mustard Greens and Chinese Cabbage for a fine meal.
Serves4 servings
CostInexpensive
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
MealDinner
MoodTired
Taste and TextureLight, Savory
Ingredients
- 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
Instructions
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Bring the coconut milk, water, and salt to boil in a 4-quart pot.
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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.
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Serve hot.
2005 Leslie Cerier
