Spicy Black Rice

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Here is a rice dish with such an intense flavor that it will satisfy your emotional hunger. It is exotic and hearty at the same time. From chef paul prudhomme's fiery foods that i love cookbook.

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Steps

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Combine the seasoning mix ingredients in a small bowl.

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Heat the oil in a heavy 4-quart pot over high heat just until the oil begins to smoke , about 4 minutes.

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Stir in the onions , celery , bay leaves , ginger , mushroom , and 2 tbls.

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Of the seasoning mix.

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Cook , stirring frequently , until the mixture is a dark metallic color and sticks to the bottom of the pot , about 6 to 8 minutes.

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Add the rice wine and tamari and scrape the pot bottom to loosen the brown bits.

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Add the raisins and rice and continue to cook , stirring occasionally , until all the liquid is absorbed and the rice begins to stick to the bottom of the pot , about 5 to 6 minutes.

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Stir in the stock and scrape the pot bottom again.

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Stir in the remaining seasoning mix.

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Cover and bring to a boil , then reduce the heat to low and simmer until the rice is tender , about 20 minutes.

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Remove from the heat , fluff with a fork , cover , and let sit for 5 minutes before serving.

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Ingredients

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garlic powder, onion powder, salt, ground cumin, cayenne, ground cloves, ground mace, black pepper, white pepper, vegetable oil, onions, celery, bay leaves, fresh ginger, portabella mushroom, rice wine, tamari, raisins, converted white rice, chicken stock