Recipe Revisited--Black Rice Paradise Turned Winter Wonderland

One of my favorite grains has to be black rice, also known as purple rice. The deep color and antioxidants are just a plus to its nutty flavor and texture. It has a pleasant chewiness similar to that of barley. Delicious on its own, a few additions can further complement the flavor. In contrast to the summer tropical version, this time I used winter fruits--persimmon and kumquat. Citrus is always refreshing, and the sweet-sour of kumquats in particular helped brighten this dish. The creamy yogurt is always a welcome balance. Mixing in persimmon contributed color but also a honey-like sweetness. A word about persimmon before I get to the recipe--there are two common types of persimmon, the Fuyu and the Hachiya, pictured below. 

Taken the time I went persimmon-picking at a local orchard

The Fuyu is the smaller of the two and could be likened to a biscuit in terms of shape. This type can be eaten when firm, or left to soften before eating. The Hachiya is larger and resembles a rounded pyramid. It can only be eaten when very ripe, at which point it has the consistency of jelly. The best way to eat it? All by itself with a spoon--

 

Winter Black Rice--Serves 4

Ingredients:

• 1 1/2 cups black rice, soaked for 1+ hours
• 3 cups water
• 1/4 tsp. cinnamon
• 4-6 medium dried dates, pitted
• 2/3 cup plain Greek yogurt
• 1 very ripe persimmon* 
• 4-5 kumquats 
• 1/2 cup toasted walnut halves

*I used a Fuyu persimmon, but a Hachiya would work just as well, if not better. By very ripe I mean the persimmon should be soft, even mushy, to the touch. 

Directions:

1. Add rice and water, dates, and cinnamon to a medium pot. Cover and bring to a boil, then reduce to a simmer, stirring occasionally.
2. Meanwhile, prepare the fruit. For the kumquats, slice in half lengthwise then continue to slice each half lengthwise into thin strips. Set aside. For the persimmon, cut off the top and scoop out the fruit. Combine with the yogurt and set aside. 
3. After about 20-25 minutes, check to see if the rice is done. You can do this by tasting a few grains, if they are chewy rather than hard and gritty, then it's done! Turn off the heat and let the rice sit for another 10-15 minutes. This lets the rice cool a bit, as well as absorb a bit more water.
4. Divide the rice among four bowls. If there is excess liquid, it should be fine, but feel free to use a slotted spoon. 
5. Make a well in rice and fill with yogurt, followed by the walnuts and kumquat slivers. 
6. Serve immediately and enjoy!