Gạo nếp than; black glutinous rice

I’ve been making a one pot rice meal with red cargo rice, currently my favorite supper;

3/4 cup red cargo rice
1 1/2 cups water
1 piece of kombu seaweed
1 chicken thigh

And various spices as the spirit moves me. I don’t use any salt; after it’s cooked I add a tablespoon or so of soy sauce.

I cook it in the pressure cooker using the bain marie method at high pressure for 20 minutes. It’s in a metal container that has a lid, a To-Go Ware pot.

After it’s cooked I put the chicken thigh on a plate and use a knife and fork to pull the meat off the bone and shred it then I mix it back in with the rice.

Tonight I used black glutinous rice. I bought a 5 pound bag of it yesterday at the Asian grocery store. This rice is even better than the red cargo rice. I like my rice sticky and this stuff is gooey sticky heaven. And the flavor is outstanding.

Previously for the spices I’ve been using cumin and bay leaves and perhaps turmeric but tonight I didn’t add any because I wanted to see how the rice tastes.

When I put the chicken thigh on the rice I put it skin side down so the skin gets colored by the rice. With this rice the skin was a deep purple black and very gelatinous.

I also grated some Romano cheese over it.

I was in heaven.

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