Forbidden Rice/Black Rice...anyone with experience?
I had the pleasure of enjoying some rice at a lovely restaurant, some years ago, that was purple! I heard rice discussed on some program, where purple or black rice was mentioned. Aha! I have found what it is. I bought a package at the asian market, and cooked some up into a black bean and black rice salad, with corn, tomatoes, onions, and other odds and ends. Maybe some mustard in the dressing. It was yummy!!!
Now, what else can I do with this rice. Any tips on the cooking of it? It seems to be a sticky rice. Should I be soaking it, in the same manner as mentioned in the recent sweet rice thread? I don't seem to have found much about it online.
Any help would be greatly appreciated.
Made it for the first time tonight and it was more flavorful than expected. I sauted w some olive oil salt and some leftover chicken pieces for added flavor and I over watered a bit, but got that under control. It is a pretty intense flavor, almost floral notes. I am used to rice being a background taste, not taking over. But it worked well with the light fish/eggplant curry I made with it. The coconut sauce calmed it down. I will experiment with making it just with water and see how that works.
btw- the chicken pieces were so black from the rice you they were unidentifiable
Here's an insanely easy rice pudding recipe that I make with black rice -- the finished product is quite beautiful (and incredibly tasty).
1 c. black rice
1/2 c. sugar
1 can unsweetened coconut milk, shaken well
Bring rice, 3 c. water and 1/4 t. salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes. Stir in sugar, another scant 1/4 t. salt, and 1 1/2 c. coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes). Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.
Here is the very delicious Black Rice Pudding I had in Bali:
(not translated into American measurements):
Bubur Injin (Black Rice Pudding)
250 g Ketan (sticky rice)
250 g Injin (black rice)
1 liter water
200 g white sugar
100 g palm sugar
2 pieces Pandan leaves (screw pine? substitute banana leaves? other
20 g salt
Sabayon sauce (the rice pudding was served with a sabayon sauce, but it can also be served with a thick coconut milk or even a coconut milk sabayon -- wonderful)
Boil sticky rice, black rice, water and pandan leaves till cooked. Add white sugar and palm sugar and stir till soft. Taste and add salt, if desired. Chill, then serve with sabayon.
Oh I love to cook with this rice. I pair it often with deep spiced dishes, and sides. For example, I made steak au poive (except I used crush grains of paradise) a pilaf of the black rice with some pistachios and dried fruit, and a kale stirfry with garlic.
I do not soak mine when I use it, just the standard rinse. For me it takes about teh smae amount of time to cook as say a short grain brown rice does. Have fun with it and experiment away.
I think this woudl made a great grain dish for a halloween dinner!
I just started cooking with black rice - I love the unique flavor and texture. Non-glutinous Chinese Forbidden rice is different from the sticky black or glutinous rice.
A couple of reports w/pics:
Vietnamese Shrimp and Black Rice Salad:
Sea Bass with Black Rice and Farro:
I mix it with medium grain brown and white rice, then cook them all together. The mix gives a slight variance in taste, texture, and appearance.
When mixing it with white or brown rice you should soak it separately from the other rice so that the purple color doesn't bleed into them.
I usually soak in room temp water for about three hours, changing water as it darkens. A final rinse in cold water just before mixing and cooking.