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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.
ibwqkUv2MtHejE.jpg

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:
i6tAMnQUMzMjj.jpg

 
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!
 
Click to expand...
Jay -Risotto is my favourite all time meal, deathrow, last supper type thing. I have been eating  and loving it since before I could walk or talk according to my Mom.
 
  Diggin the flavours in yours ,  ya got the creamy and al dente on lock, although I personally like it much looser .  What  Italians call  all'onda . basically waves or wavy.. So if you put it on a flat plate is should spread out and if you tip it , if should form waves  but not be watery. 
 
This guy here gives a masterclass on technique , although I am not so hot on the saffron in his  recipe.   I have never seen the rice he uses, but if you can source it try using Carnaroli rice some time.  I find it is much creamier and more forgiving as far as overcooking or blowing out the grains than arborio. 
 
mushroom risotto from about  2 months back. 
 
UpM02MG.jpg
 
The mushrooms were my favorite part of the one I made yesterday.  I cooked them just enough to give them that really meaty flavor.
 
some of you dudes spend way to much time on the internet.  :P

My fresh Maine lobster risotto- 
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drops mic and walks off stage....


*cough* waffle-gate *cough*
 
founds some good Digby smoked herring  at a store recently so decided to take a shot at making kedgeree.   It is very good but I think I will switch out for smoked salmon next time.   Even after picking , the remaining  bones in the herring were a bit of a challenge for me. 
 
brown  basmatii, flavoured with a wet masala , topped with  a hard boiled egg, smoked herring and parsley.  squirt of lime pleasin..  
 
 
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