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Cuitlacoche Rice

Cuitlacoche Rice
Cuitlacoche, also known as Huitlacoche, is a fungus that grows on ears of tender corn, making the kernels eventually swell and darken into a dense inky mass. Not a very appetizing description for a food that is both delicate and complex in flavor and absolutely addictive.

Because of the dark gray-black color of the cuitlacoche, this dish is also known as "black rice" or "arroz Negro". It's actually one of the easiest ways in which to get acquainted with cuitlacoche.
Ingredients:

1 cup rice, soaked for 15 minutes in very hot water, rinsed, and dried
1/2 medium white onion, peeled and chopped fine
2 large cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil
1/2 pound of cuitlacoche, or fresh-cut cuitlacoche from two ears of corn
2 cups hot chicken stock or vegetable stock
1 cup fresh corn kernels
sea salt to taste



Directions:


Sauté the dried rice kernels in hot oil using a large, heavy pot.

Add the onion and the garlic and cook, stirring constantly, until the rice is golden brown.

Add the chopped cuitlacoche and cook until the juices run out and evaporate.

Stir in the hot broth and the corn, plus the salt and pepper to taste.

 

Lower the heat and cook, covered, until the liquid is absorbed and the rice is tender. about 23 minutes.



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