Sticky Black Rice in Rosemary Broth with Madeira Poached Morels

A subtle and nuanced set of flavors here. Nuttiness from the black rice, floral notes from the rosemary against the sweetness of the madeira, and delicate earthiness from the morels.

From gastronomic guesswork

The broth was prepared using chicken stock and fresh rosemary. This was strained and then combined with the black rice in 2:1 proportion. The rice was cooked slowly for 75 minutes on medium low heat, uncovered, stirring occasionally and adding enough water to keep the rice covered through the first hour. The morels were poached in 3 cups of water to 2-3 oz of madeira fortified wine. Kosher salt was added to flavor the rice near the end, only enough to bring out the rosemary a little more. The madeira and rosemary played well together, a savory and slightly sweet note that leverages rosemary's versatility seen in dessert applications.