Wednesday, December 5, 2012

Black Rice Jook Thermal Bento

Have you eaten black rice? Also known as Forbidden Rice, it's received press lately for its high levels of antioxidants, on a par with blueberries. It has a nice, mild flavor, and a pleasing (to me) purplish color that is retained after cooking. I've used it to make jook before (see my method here), and this time I added sliced lup cheong (Chinese sausage), celery and broccoli stalks. You can also add chicken, mushrooms, fish, or whatever else you'd like. It's an easy meal to make: I used a ratio of 1 cup of rice to 8 cups of water (or broth). Simmer about an hour to 90 minutes, adding the rest of the ingredients for the last 30 minutes or so. I scattered chopping green onion on this serving packed in my Stanley thermal food jar, but you can also add cilantro, ginger, pepper, chili oil, even shoyu as your taste dictates. It's another kind of comfort food that's especially satisfying on these cold wintry days. I sent along a side box containing a satsuma mandarin, some grape tomatoes, and the ever-present mini-cups of home-pickled cucumbers and fermented sauerkraut. Simple and fast, yet hearty. I had some for lunch myself, too. ^_^
Added to What's For Lunch.

4 comments:

  1. Oh I miss jook. I haven't had any since I've moved out of my parents. Love your post. Also, where do you get your plastic containers with the dividers?

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    1. It's so easy to make! I hope you can make some soon. This round box I got from Daiso; so handy.
      Thanks a lot Michelle!

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  2. Jook is so good! My family arent used to it yet... oh well, maybe someday they will ;)
    It is a bit difficult to get the black rice here. Does it take long to cook? I wonder if i would know how to prepare it..

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    1. Oh, really? Hmm. Maybe you can add some flavorful meats in there; my favorite is duck (with skin), or even salted pork. The black rice doesn't take any longer than white rice, but it depends on how soft you like it. I just add the raw rice to a big pot of water (1:8), and let it simmer for an hour or two (check it to see if you should add more water). The rice will cook and the soup will get thick. It's just like porridge and up to you whatever you like to add! Nice on cold rainy days for us :)
      Thank you karaimame!

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