Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at “Popote et Fleur de Sel”, her website, and check it up on Instagram too. This recipe was published in her wonderful recipe book dedicated to gourmet boat crews named “COOKING ON A CRUISE”. This recipe is the genuine version of her black rice recipe. Enjoy it and many thanks again for sharing, Brigitte.
Forbidden Black rice with Gorgonzola and Speck
I personally don’t necessarily use the Gallo black rice. In Brussels as well as in London, many different types are available and I was never disappointed by any of them. Just thoroughly follow the cooking directions on the package. For example, the Nero brand black rice requires a good 40-minute cooking and Brigitte says that it can even go up to 50 minutes.
- 300 g Gallo brand black rice
- 6 thinly sliced Speck ham, chopped in small bits
- 1 or 2 chopped garlic cloves, center seeds removed
- 4 chunks of gorgonzola cheese per plate
- 2 TBS finely chopped fresh basil leaves
- 1 TBS olive oil
- Freshly ground black pepper
- 1 pinch of Espelette chili
- Step 1 Pour the rice in a large pan of salted cold water. Cover and cook on low heat for about 18 minutes.
- Step 2 In the meantime, prepare the rest of the ingredients for this recipe
- Step 3 When the rice is cooked and strained, pour the olive oil in a frying pan and slowly cook the garlic for one minute, add the speck ham, the rice, and the basil. Add pepper and stir.
- Step 4 Serve on plates or in bowls. Add the gorgonzola chunks and the Espelette chili.