How to Make Rice for Crab-Stuffed Salmon With Forbidden Rice

Video Transcript

"CHEF BLONDIE: So, we're going to be starting with our forbidden rice. So you want to come down here and take a look at this, it's a really interesting rice, sort of a blackish-purple. It always looks like a wild rice but it's not. A wild rice, as you know or may not know, is not actually a grain, but it is a grass, where our rice is an actual grain. So we're going to pour this rice into our pan and we've got about a half a cup of rice, I'm making half of a recipe here, to almost a cup of chicken stock. It's almost a 2 to 1 ratio but not quite. And I'm adding a little bit of my compound butter. I have a little roasted garlic, parsley butter here. And I'm just going to add a little bit of flavor and a little bit softness to the rice. It's not necessary to do that, but I find that really gives a nice flavor to the rice, and we're going to bring it around to our stove. And we want to bring this to a boil. And once the rice comes to a boil, we're going to reduce it to a simmer, cover it and just let it cook for 30 minutes, okay? Very easy to do. I'm going to come back over and get started on making the filling for our salmon. That's the good stuff."