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:
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.
Some mold gorgonzola pieces remains... But it's not a bad thing!
Near the end i prepared speck, previously cut in strips:
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:
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!
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.
Some mold gorgonzola pieces remains... But it's not a bad thing!
Near the end i prepared speck, previously cut in strips:
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:
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!
