Perhaps better known as black rice.
Before a year ago this variety of rice was only a concept encyclopedic to me. I was not ever really taste it, although in my house rice consumption is quite high. Accomplice
a friend who trades in rice have succeeded in introducing this variant in the family, where he was greeted with a mixture of deference and curiosity. To introduce the newcomer
I chose the only recipe tested by our friend, a recipe a delicate, bittersweet, but particularly good, as long as you have patience (rice requires at least 40 minutes of cooking) and as long as you love the taste contrasting border (of the sweet flavor of the pears and gorgonzola).
Black rice with gorgonzola, pears and bacon
Ingredients (serves 4): 320 g
black rice gorgonzola
150 g 200 g bacon, diced (I used the smoked)
2 large pears
Boil the rice in plenty of water slightly salted water for 40 minutes [from the experience of Uccio: If the water is salted as that of pasta, rice will be salty, since it takes so long to cook, the water evaporates, leaving the salt in contact with the rice. My suggestion is to add salt water a little at a time, calibrating the amount of salt gradually, depending on personal taste].
Meanwhile, cook the bacon and pears [from my experience: I used the wok and I have not added or oil, no water. I let the bacon is brown and pears and their anointed one, I do not think there is need more seasoning, more than a teaspoon of oil].
Cut the Gorgonzola into small cubes.
Once cooked, drain the rice and pour into the wok (or pan in which bacon is browned and pears), add the Gorgonzola, blow up the rice until the cheese is completely melted.
Serve.
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