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Forbidden Rice Recipe or Chinese Black Rice Recipe


I wanted to try the Forbidden Rice, because – hello, it’s Forbidden.  And I’m a rebel like that.  Sort of.  Not really. Okay, only sometimes.  The black rice [1] looks so shocking in the package next to all those other bland and boring looking grains.  It’s almost impossible to pass up.  Allegedly, it was forbidden due to it’s rarity and super food qualities – food only fit for an emperor.  Well, as Empress of Casa Clark, and I found it in the distant land of the grains aisle at Central Market.  In addition to the unique color, forbidden rice is high in protein (for a grain), super high in antioxidants and minerals.  I love that it offers a more rounded nutritional option, but mostly I chose it for the presentation and the mouth feel.

Forbidden rice is chewy.  I’d call it both scented and reminiscent of walnuts.  People use it for everything from breakfast to rice pudding, but I mostly relegate my rices to dinner and maybe once in a blue moon, lunch.  It makes an excellent presentation bed for a main course and another variety option for children and adults.  For this meal, Forbidden Rice serves as a bed for Flank Steak and Herb Sauce [2], one of my family’s favorite and most requested meals.  Usually I serve it with jasmine rice or lentils – both are delicious, but can grow mundane.

Forbidden Rice Recipe

serves 6

1 and 3/4 c. water

1 tbsp olive oil

1 tsp kosher salt

1 c. forbidden rice

Bring water to a boil, then add oil, salt, and rice.  Return to a boil, then cover and reduce heat to low.  Simmer rice for 30 minutes, then remove from heat.  Let rice stand, covered for another 5 minutes, then fluff with fork and serve.