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Rice thread: good stuff!

If i am not wrong a general rice thread is missing.
I can't say that i eat rice often (even less cooked, really rarely) nor that i know it well, but i like it.
For sure hot pepper doesn't hure here too.
 
I had a pack of black rice so for dinner i made the following:
 
  • 200g black rice cempo hitam
  • a dried piri piri
  • cream , about 100g
  • gorgonzola, about 100g 
  • also some Crucolo (i needed it to thicken sauce... It's like Asiago but better)
  • speck, about 150g (i had some leftover for tomorrow pasta)
  • saffron
  • turmeric
  • paprika
 
First i soaked 2 hours rice as indicated.
Then cooked it for 40 mins in 500g water. I used just a bit of salt. I added also a crushed dried piri piri.
 
In the meantime i prepared the sauce. I mixed gorgonzola and cream, slowly warm up and melt it. Later i added some Crucolo to round and thicken the sauce.
Then add saffron, turmeric and paprika.
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Some mold gorgonzola pieces remains... But it's not a bad thing!
 
Near the end i prepared speck, previously cut in strips:
iIp2MHR2N8J1t.jpg

In a pan with some evo i cooked it a bit, just to change the color. Then i added other evo after cooking.
 
That's the final dish:
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I really liked it. Rice was poor on salt and that was perfect to pair with speck. Speck is the natural companion for gorgonzola and was really good with rice. Heat was low but barely noticeable around half of dish. When i ended the dish i was more hungry.
 
Btw post your rice stuff!
 
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PIC 1 said:

 
Some of the main ingredients for a mixed Spanish Paella...
Sweet Red Pepper, Rocoto Pepper, Onion, Garlic, Aji Dolce Pepper, Lemon, Tomato, Spanish Chorizo, Parsley, Saffron, Smoked Paprika, Piquillo Peppers, Seafood Stock, Spanish White Wine, Bomba Rice, Olive Oil, Chicken Stock.
 
 
 
more ingredients: Monk Fish, Scallops, Squid, Baby Octopus, Langostino, Shrimp, Mussels, Clams, Boneless Chicken Thighs.
 

 
The meal starts out with cutting up the Chorizo into coins and sauteing in a small amount of Olive Oil . Once the sausage releases some oil and begins to brown remove it from the paella pan and set aside.
 

 
Cut up the boneless Chicken Thighs into chunks, salt and saute in pan until browned.....remove from pan and set aside.
 

 
One of the most important steps in making a rich paella is creating a sofrito. Finely dice 1 large Onion, Sweet Red Pepper, a dozen Aji Dolce Peppers, couple of Orange Rocoto's, bulb of Garlic, scatter of Salt.  Sweat down diced vegetables for 30 minutes.......add 2 tbl of Smoked Paprika, continue to saute for ten minutes. Add 2 cups of White Wine and 2 cups of chopped fresh Tomatoes. Continue to simmer on low for twenty minutes....at that point add the Chorizo and Chicken back to the pan.
meanwhile...
 

 
I prefer to smoke the Octopus over cherry wood prior to adding it to the mix.........20 minutes does the trick.
 

 
Cut the Octopus into pieces and add to the pan along with the Paella Rice. Stir the rice to coat and spread evenly throughout the pan. Add a qt of both stocks, Seafood and Chicken. Let Rice absorb have of the liquid (about 15 minutes over low flame).
 

 
Add remaining ingredients...Monk Fish cut into small chunks, cleaned and sliced Squid, Scallops, Mussels, Clams, Shrimp, fire roasted Piquillo Pepper strips and top with Langostino pieces. Cover with foil and finish the cooking in a 325 F oven for 30 minutes.
 

 
Mixed Spanish Paella with spiked up Sangria...
 

 
My portion...........with leftovers for the next day !
 
 
 
 
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Dear god you've made me hungry!
 
Looks good D3monic! It's a kind of stuff i like!
 
cypresshill1973 said:
Look nice. The yellow cream is made of pumkin?  I suppose...
 
I like know the recipe.
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Thanks CH, it's quite simple, it's just a risotto.
You pan fry shallot (or onion) with garlic if you want. You add diced pumpkin near the end to flavor it. Put rice, toast it a bit then cook adding broth or water, not all together, some then some when needed.
Just that.
 
Chicken and mushroom risotto with kale, arugula, spinach salad.
 
Ingredients;
 
Risotto:
 
Arborio rice
Grilled chicken with basil citrus rub
Onion
Mushrooms
Chicken broth
Marsala wine
Lemon juice
Garlic
Black pepper
Parsley
Tarragon
Parmesan cheese
Gouda cheese
 
Salad:
 
Baby kale
Baby Spinach
Arugula
Iceberg lettuce
Mushrooms
Tomatoes
Sweet onion
Gouda cheese
Raspberry vinaigrette 
 
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I sauteed the onion and mushroom for about five minutes over medium heat, added a pat of butter and the rice, cooking until slightly browned.  I added the wine and cooked another 3 minutes before adding the stock three cups at a time and lowering the temp to medium low.  The key to cooking this right is stirring pretty much constantly and adding more stock as soon as it is absorbed.  The second time I added stock (about ten minutes after the first) I added the chicken (forgot to take a pic of the chicken dammit!) and herbs and seasoning.  After about 30 minutes I began stirring in the cheese starting with the parmesan.  I think I added a little too much of the gouda, but it still turned out very good.  Any leftover will be risotto cakes tomorrow!
 
JayT said:
You basically take hard dry rice and cook it slow and low in broth until it absorbs the liquid and flavors and gets soft and rich.
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Which is exactly how you cook Spanish rice :) However we all know it aint the same hahaha damn rice Nazis 
 
Pretty sure I heard somewhere that arborio rice is actually tiny pasta.  Right Essegi?

JoynersHotPeppers said:
Which is exactly how you cook Spanish rice :) However we all know it aint the same hahaha damn rice Nazis 
Click to expand...
 
Not how I cook my Spanish rice.  I get all the ingredients in there bring to a boil, turn it to the lowest setting cover and let it go until it is done. I might stir once or twice, but not continuously.  And I always cover it which I don't with risotto.
 
JayT said:
Pretty sure I heard somewhere that arborio rice is actually tiny pasta.  Right Essegi?

 
Not how I cook my Spanish rice.  I get all the ingredients in there bring to a boil, turn it to the lowest setting cover and let it go until it is done. I might stir once or twice, but not continuously.  And I always cover it which I don't with risotto.
Click to expand...
Yeah that is how I do mine as well but the way I read your post above its the same...for risotto I add warm broth more than once and stir often and yes do not cover but I don't add all the liquid at once. 
 
 
 
Any way, your plate looks awesome and how I like mine finished!
 
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