Black Rice With Belgian Rolls

Preparation:

Preparation: Rinse the rice and put it in a saucepan with a teaspoon of salt and a liter of water. Bring to a boil, lower the heat and cook covered for 50 minutes. Meanwhile, prepare the rolls: cut the Belgian heads in half lengthwise and, with a small knife, remove the bitter cone at the base. Melt 20 g of butter in a pan over low heat and place the half heads of Belgian salad in it, placing them on the cut side. Lightly salt and cover. Let them dry for 15 minutes, turn them over, add the wine and continue cooking. When the Belgian has become soft, sprinkle it with half a teaspoon of sugar and sprinkle with balsamic vinegar. Drain the rice and mix it with the remaining butter. Wrap each half head of Belgian in half a slice of ham and put everything back in the pan, with the heat off, so that the rolls stay hot. Pour the rice into a serving dish or four flat plates and arrange the rolls on top. Serve hot.