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.
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.
YOU CAN MAKE BLACK STICKY RICE PUDDING. THERE IS A RECIPE FOR THE PUDDING AND HOW TO COOK IT,[ KASMA'S BLACK STICKY RICE PUDDING] JUST GOOGLE IT
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: