Cumin Scented Black and Bamboo Rice Cakes with Roasted Corn and Avocado Salsa

Ingredients

• Cumin-Scented Black & Bamboo Rice Cakes
• 1 pound Chinese Black Rice
• 1 quart chicken stock
• ¼ cup olive oil
• 3 tablespoon cumin seeds, toasted & ground
• 2 cups onion, diced small
• 2 tablespoon minced garlic
• 2 pounds Bamboo Rice
• 1 ½ quarts chicken stock
• 2 cups heavy whipping cream
• 2 bunches scallions, sliced (green tops only)
• 1 red bell pepper, diced fine
• Roasted Corn, Chipotle and Avocado Salsa
• 3 avocados, seeded and diced
• cilantro, 1/4 cup chopped
• 3 ears of corn, roasted & cut off cob
• 1/2 cup red onion, diced small
• chipotle peppers in adobo, 2 diced small plus 2 tablespoons adobo
• 1/4 cup lime juice, fresh
• 1/2 teaspoon salt

Directions

Cumin-Scented Black & Bamboo Rice Cakes Cook Chinese Black Rice according to package directions using chicken stock. After grains are tender, rinse until water runs clear, reserve for later use. Heat olive oil in a separate pot and sauté onion until tender. Stir in toasted ground cumin and garlic. Stir in Bamboo Rice and add chicken stock. Simmer until liquid is almost gone, then stir in whipping cream. When liquid is gone, stir in Chinese Black Rice and mix well. Pour rice into hotel pans or baking pans and smooth out with spatula (rice should be about 1 inch thick). Cool rice until ready for service (4 hours minimum). For service, cut rice into squares (about ½ cup rice each) and sauté lightly in olive oil until heated through. Cut rice cake diagonally to form triangles and serve with roasted corn, chipotle and avocado salsa (recipe below).

Roasted Corn, Chipotle and Avocado Salsa Mix diced avocado with lime juice. Combine all ingredients and stir lightly until mixed well. *NOTE: Avocados should be added right before serving for best results.

Yield: About 36 servings