You’ll want something to sop up the sauce of the fricassee, and this chewy rice, classically vietnamese but currently making its way across Paris, offers a gorgeous texture and color contras
1 cup black rice
2 cups water
1 cup shredded coconut (optional)
1 tablespoon sesame seed (optional)
1 tablespoon crushed peanuts (optional)
Soak rice in enough water to cover for at least 4 hours (preferably overnight), then drain.
Place rice and the 2 cups water in a non-stick saucepan over medium heat; bring to a boil.
Reduce heat and simmer until all water is absorbed, about 40 minutes.
Alternatively, place rice in a rice steamer over boiling water and cook for 40 minutes or until tender.
Fluff rice before serving.
Garnish with coconut, sesame seeds, and/or peanuts, if desired (traditional).
Source : epicurious