Black Japonica Rice is truly "The Emperor's Rice"
1 cup of Black Japonica Rice
2 cups of water
1 tablespoon of sesame oil
2 tablespoons of olive oil
1 teaspsoon of butter
6 oz. of coconut milk (170 ml)
1 red bell pepper, sliced and chopped
1 green Italian pepper, sliced and chopped
2 medium shallots, finely chopped
1 teaspoon of crushed garlic
2 teaspoons of fresh ginger, minced
3 pinches of red chili flakes
1 level teaspoon of salt
1/2 teaspoon of crushed black pepper
Heat the sesame oil and butter in a pan over medium heat. When butter is melted and begins to foam, add the uncooked rice and stir, bringing heat to medium high. Continue to stir for about a minute or so to toast rice. Now add your water, stir and bring to a boil. When boiling occurs, reduce heat to low and cover. Cook covered for about 40 min at low heat.
While rice is cooking, heat the olive oil in a pan over medium high heat. When oil begins to smoke slightly, add the peppers, shallots, and ginger, and saute for about 5 minutes, stirring frequently. When peppers begin to brown, reduce heat to medium low and add the coconut milk and stir. Bring heat to low and add the remaining ingredients (crushed garlic, red chili flakes, salt, and pepper) and stir to blend everything together. Cover and allow to simmer for about 15 minutes, stirring occasionally.
Once rice is cooked, drain any excess water there may be and add rice to the pan with the peppers and sauce. Stir so rice is completely coated. Taste for flavor and add more salt, pepper, and chili flakes to taste. Transfer to a serving bowl and serve hot. This is a delicious side dish that can be served with pan fried chicken strips or your favorite seafood, or you can eat it all by itself. Enjoy!