This rice is worth seeking out for its nutty, chewy taste that is beautifully complemented by the rich, mouth filling Wuyi Suixin, an incredible oolong from the Fujian region of mainland China. Other oolongs work equally well, such as a top-grade Formosa Oolong or Ti Kwan Yin, each contributing its own flavour character to the dish. |
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| Ingredients |
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| Two and a half table spoons / 35 grams Wuyi Suixin oolong tea leaves |
| 4 cups / 1 litre water |
| 8 ounces / 250 grams uncooked red rice, such as Colusari |
| 2 ounces / 60 grams pecan halves |
| 1 ounce / 30 grams dried cherries or dried cranberries |
| 1 bunch chives, finely chopped |
| Salt to taste |
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| Preparation |
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| Steep the tea leaves in 4 cups / 1 litre of hot (185*F / 85*C) water. pass leaves through a fine-meshed sieve and reserve liquid. Place the rice in a 2-quart / 2 liter saucepan and add 3 cups / 750 milliliters of the tea liquid to the pan, reserving the remaining 1 cup / 240 milliliters of tea liquid. Bring to a boil then reduce to a simmer. Cover the pan and cook for about 25 to 30 minutes, or until rice tests done. This variety of rice will remain chewy and each kernel remains separate. |
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| Toast pecans in a 350*F / 177*C oven just until fragrant, about 5 minutes. Pour the additional cup of brewed tea into the finished rice to accentuate the tea flavour, cover and allow to absorb. Garnish with a sprinkle of dried cherries or dried cranberries, the toasted pecans, and the chopped chives. Salt, as necessary, to taste. |
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| This is a perfect accompaniment to bass, salmon filets and chicken dishes. Or, use it as the bed for any variety of lightly steamed or grilled seasonal vegetables. Yields 4 ample portions. |