Active Time

　　10 min

　　Total Time

　　1 hr

　　You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.

　　

Ingredients

Makes 6 servings

　　2 cups Chinese black rice

　　3 1/2 cups water

　　

Step 1

Rinse rice in a sieve under cold running water until water runs clear.

　　

Step 2

Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.

　　

Step 3

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.