How to make
For this recipe, I do NOT pre-soak the black rice. If you want, you can soak it in water for 1-2 hours, it's not a problem, it will cook even faster, but I have noticed some differences between the two options:
Black rice that has been soaked and then repeatedly washed has a significant fading of color and loss of valuable substances. Also, the grains become somewhat more shapeless when boiled, even without being overcooked. The plus is that it cooks quickly and does not lose its taste qualities.
For black rice, which isn't soaked, the color is much more intense, the flavor is stronger and the grains are perfectly smooth even after longer cooking. There is also a slight creaminess which is nice. Decide for yourself which is the best option for you.
Moving on to our dish:
Finely chop the ginger and garlic (a favorite combination) and fry them for a few seconds in a spoonful of sesame oil. Pour the sake (if you don't have any, it can be replaced with sweet wine) and stir for about a minute.
Pour the water, rice, salt and crushed vegetable broth cube. Boil the dish covered for 45 minutes on moderate heat. From time to time, necessarily open the lid and stir.
All the liquid should be absorbed and be very careful not to burn the rice on the bottom. Since it's black, it won't affect the appearance of the dish, but it will affect the taste and it will go rancid.
When there are 10 minutes left until the imperial rice is ready, also cook the steamed broccoli. The florets should remain slightly tender, not soft.
Distribute the black rice in two deep plates, put the broccoli on top and sprinkle with sesame oil and sesame seeds, which have been lightly toasted in a dry pan.
I also add freshly squeezed lemon juice - the dish turns out very well.
The Asian-Style Black Rice with Broccoli is ready.
