How to Make Vietnamese Black Rice - Xoi Nep Than Asian Cooking Recipe Cuisine

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Vietnam Black Rice (Xoi Nep Than)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 3-4 Servings

 1 cup black rice

 2 cups water

 1 cup shredded coconut (optional)

 1 tablespoon sesame seeds (optional)

 1 tablespoon crushed peanuts (optional)


Directions:

 1. Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.

 2. Reduce heat and simmer until all water is absorbed, about 40 minutes.
Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.

 3. Fluff rice before serving. Garnish with coconut, sesame seeds, and/or peanuts, as is traditional.


For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..




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