Forbidden Rice
By Chris Rossi, Citron Restaurant
- 3 tablespoons butter
- 1 medium yellow onion, diced fine
- 2 cloves garlic, minced
- 1 lime, zested and pith removed
- Cooking liquid to cover plus 1 inch (chicken stock or water)
- Hot sauce (amount to be determined by individual taste)
Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto. This recipe works excellent with pork, swordfish or prawns.
