Best Black Rice Xoi Nep Than Recipes

Black Rice - Xoi Nep Than image

Provided by PalatablePastime

Categories Rice

Time 4h40m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 cup black rice
2 cups water
1 cup shredded coconut (optional)
1 tablespoon sesame seeds (optional)
1 tablespoon crushed peanuts (optional)

Steps:

Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.
Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.
Reduce heat and simmer until all water is absorbed, about 40 minutes.
Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.
Fluff rice before serving.
Garnish with coconut, sesame seeds, and/or peanuts, if desired (traditional).

Perfect Black Rice image

Provided by Bonnie G 2

Categories Rice

Time 25m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 3

Steps:

Calculate ratios: I cup rice should be cooked in 1 3/4 cup water.
Don't rinse.
Go with a heavy thick bottomed pot to prevent scorching.
Simmer slowly: After coming to a boil, the rice should simmer, covered until it absorbs the water.
Steam to finish: Keep the rice covered, off heat to 10 minutes after cooking.

Black Rice With Mussels and Shrimp image

Provided by Madigrind

Categories Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup white rice
2 tablespoons olive oil
1 cup finely chopped leeks or 1 cup onion
2 minced garlic cloves
1 teaspoon fennel seed
1/2 teaspoon salt
1/2 cup white wine
1 (28 ounce) can diced tomatoes (drained)
1 (28 ounce) can tomato sauce
1 pinch crushed red pepper flakes
2 lbs mussels, beards removed
1 lb shrimp, peeled and deveined
4 tablespoons chopped flat leaf parsley

Steps:

Combine the rice with equal amounts water and cook according to directions on package set aside.
Heat the oil in a large pot over medium heat. Add the leeks or onions and cook until tender (about 5 minutes). Add garlic and fennel seeds and continue cooking for another minute. Add the wine and cook over high heat until about half has been absorbed. Stir in tomatoes, salt and red pepper.
Bring the tomato mixture to a boil. Add the mussels, cover and steam over high heat, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. Reduce the heat slightly, push the mussels aside and submerge shrimp in the liquid. Cook until the shrimp are uniformly cooked, 1 to 2 minutes. Adjust seasonings to taste.
To serve transfer the rice with a slotted spoon among four large, shallow, individual soup bowls. Ladle the mussels (discard ANY unopened ones, shrimp and broth on top. Garnish with parsley. Serve immediately.

Black Rice and Broccoli With Almonds image

Provided by Bonnie G 2

Categories Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup black rice
1 lb broccoli, cut into small florets, stems peeled and cut
3 garlic cloves, unpeeled
4 tablespoons extra virgin olive oil
3/4 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup sliced almonds, toasted
1 cup flat leaf parsley, lightly packed
2 scallions, thinly sliced

Steps:

In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil. Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes.
Remove from heat; let stand 10 minutes.
Transfer to a serving bowl.
let cool slightly.
Meanwhile, preheat oven to 425.
On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
Season with 1/4 teaspoon salt and pepper.
Roast, stirring once until tender, about 20 minutes.
Remove and reserve garlic; transfer broccoli to bowl with rice.
Remove garlic from skins. Place in a small bowl; mash.
Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
Drizzle over salad.
Add almonds, parsley and scallions; toss.
Season with remaining 1/4 teaspoon salt and pepper.