When Chef Arne Anker Met Kuruva Rice
Small burgundy grains, each one perfectly compact. That's what Chef Arne Anker was working with when we brought him Kuruva red rice from Kerala. "Show me what these can do," was the challenge.
What happened next? Pure kitchen alchemy.
These aren't ordinary rice grains. Grown by Pavithra and Rinas on their regenerative farm in Kerala, Kuruva rice transforms from deep burgundy to delicate pink pearls when cooked. With a glycemic index of just 57.8, it's naturally kinder to blood sugar than regular rice.
But here's what excited Arne most: the texture. Each grain holds its shape, develops a subtle nuttiness, and creates the perfect canvas for bold flavors. In his hands, this humble heritage grain became the star of a dish that bridges two worlds—Kerala's ancient farming wisdom and Berlin's modern dining scene.
🛒 Ingredients (Serves 2)
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2 shallots (approximately 80g)
60g green beans
60g celeriac (celery root)
2 sprigs fresh tarragon
2 Swiss chard stalks with leaves (approximately 100g)
40g baby spinach leaves
40g zucchini, cut into strips
20g butter
2 tablespoons cold-pressed olive oil
1 tablespoon balsamic vinegar
2 small pak choi heads (approximately 200g total)
2 tablespoons fresh lemon juice
Salt to taste
Fresh black pepper to taste
🍽️ Methods
- Prepare the rice: Cook Kuruva rice according to package instructions (typically 35-40 minutes after 2-hour soaking). The grains will transform from burgundy to delicate pink pearls. Set aside.
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Prepare vegetables with precision:
- Slice shallots into fine strips
- Clean green beans, cut into 2cm pieces. Blanch in boiling salted water for 30 seconds, then shock in ice water
- Dice celeriac into 1.5cm cubes. Blanch for 30 seconds, shock in ice water
- Separate Swiss chard stalks from leaves, slice both into strips
- Wash baby spinach thoroughly
- Quarter pak choi heads lengthwise
- Finely chop tarragon
- Build the flavours: Heat a large pan over medium-high heat. Add butter and let it foam. Sauté shallots until translucent, about 2 minutes.
- Layer the textures: Add Swiss chard stalks and zucchini strips to the pan. Sauté for 1 minute until just tender.
- Combine elements: Add blanched green beans, celeriac, and cooked Kuruva rice. Toss gently but thoroughly for 2 minutes, allowing flavours to meld.
- Finish with greens: Remove from heat. Fold in Swiss chard leaves, baby spinach, and chopped tarragon. The residual heat will wilt them perfectly.
- Sear the pak choi: In a separate hot pan with a touch of olive oil, sear pak choi cut-side down for 2 minutes until golden and caramelised.
- Final seasoning: Season the rice mixture with salt, fresh black pepper, balsamic vinegar, olive oil, and lemon juice. Taste and adjust.
- Serve with intention: Divide the rice mixture between two bowls. Crown each with the golden-seared pak choi. Garnish with fresh herbs like yarrow, ground elder, or marigold petals if available.
Chef's Note: The secret is timing. Blanch the harder vegetables first, sear the pak choi for that golden edge, and add delicate greens at the very end. The Kuruva rice does the rest—its natural nuttiness and firm texture make every bite satisfying.
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