Chinese Black Rice

You’ll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.

• 2 cups Chinese black rice
• 3 1/2 cups water

• Rinse rice in a sieve under cold running water until water runs clear.
• Bring rice, water (3 1/2 cups), 1/2 tsp salt, and 1/4 tsp pepper to a boil in a 21/2- to 3-qt heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
• Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.