prevent from a possible reaction with the air. Another idea is to put the mixture of powders in oil, to avoid
any contact with the air.
We can reproduce this type of effervescence in a jelly (see III.4).The main problem with the use
of a gel is the too long contact between the molecules of the powders. A solution could be to whisk the
gel before, in order to break them up. Also, we could make some gels which are less hard.
With this technique, we can realize decorations, foamy or soft.
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III.10. Improvement of the texture of a cream of black rice:
Pierre Gagnaire wished to transform his cream of black rice in order to obtain an innovative light
texture. The tests were made with an emulsion and a foam.
Certain special kind of rice are appreciated not only for their flavour but also for their colour,
which is determined by their pigment (anthocyanins) contained in the various skins of the seed. Due to
these molecules, the colour of rice endosperm can change from white and various translucent nuances to
red, purple and black.
In China, the unmanufactured black rice is used as natural colouring agent in pastries, dumplings,
porridge, new year’s cakes and black wine. It is also considered as very important for nutrition, rich in
vitamins B, in calcium and in some oligoelements (in particular manganese).
The Jieguno variety, purple-black coloured, is supposed to strengthen the immune system and to
help bone formation. China is now marketing more than 54 modern varieties with a high yield of
production, high resistances to pests and a good flavour quality. However, the black rice represents less
than 1.3 % of the rice culture of the country.
The researchers consider that the red rice, whom the biggest part is transformed into white rice
(usual consumption), possesses a bigger tolerance in the unfavourable environment, such as unfertile
soils and mountainous zones.xx
III.10.3. Recipe of the restaurant:
1. Slice thinly onions and fry them in oil.
2. Add some rice and brown it lightly.