What is Italian black rice?
Italian black rice is a variety of rice with medium grain with black to dark purple fuselage. It is closely related to Asian black rice, although cooking than Asian diversity tends to be slightly less sticky. Like other whole grain meals, Italian black rice is rich in vitamins and minerals, which makes an excellent eating selection and an unusual accessory to the dining table. Italian import shops and special markets can store Italian black rice and the Asian variety can generally be used in recipes that require the Italian version if you have trouble finding real Italian black rice.
The torso of black rice varies in color; Some producers grow a more colored version of black rice, while in other places the rich deep coal is rich. In all cases, Italian black rice is sold as whole grain food; If the peels are removed, it will become an ordinary medium grain white rice. As black rice cooks, it slowly embodies purple and develops intoxicating aroma and rich walnuttaste. Well cooked Italian black rice will have a thick, chewing texture. Rice can be administered as a side dish or used hot and cold in salads, risotta and many other foods. Many chefs like to pair black rice with fava beans when the beans are in the season and create a very distinctive food with an intense walnut, rich taste.
Like other whole grain rice, Italian black rice can become rancid unless it is handled correctly. Ideally, you should plan to use rice within six months of purchase and if you want it to stay fresh, you should store it under cooling. Before use, make sure you wash black rice thoroughly to remove any adhesive plant material or dirt. If you soak black rice for several hours or overnight before cooking, dramatically reduce the time of cooking; Otherwise, plan to cook rice for about an hour.
Another style of Italian CheIn fact, the rice is colored with an octopus ink. Squid Ink is a common food color in Italy; For example, it often occurs on pasta. Black rice with octopus ink can be found in Florence and other areas of Italy. Recipes for Italian black rice, made with an octopus, usually require the addition of an ink by a chef that poules it when rice cooks to absorb the dye. In Spain is also a popular black rice with Squid ink.