The Allure of Forbidden Rice
Imagine a grain so rare and exquisite that it was once reserved exclusively for emperors. Forbidden Rice, is a culinary marvel with a fascinating history, exceptional nutritional profile, and striking beauty.
Its origins are traced back over 10,000 years to a remote Chinese province. In ancient times, these black grains that transform into a deep royal purple when cooked were deemed so precious that they were forbidden to commoners, reserved solely for the emperor’s table.
Today, Forbidden Rice is cultivated by hundreds of small family farmers in China’s Heilongjiang province, near the Black Dragon River. This region, with its fertile soil and cool climate, provides ideal conditions for growing this unique grain. The rice is produced organically, employing “more crop per drop” irrigation techniques under the System of Rice Intensification. This sustainable practice ensures efficient water usage while supporting the health of the ecosystem.
Farmers who grow Forbidden Rice benefit from fair trade practices, which guarantee higher prices for their hard work. These practices empower small farmers and contribute to the preservation of this ancient strain, which has significantly lower yields compared to more common rice varieties. This lower yield contributes to its premium price.
Forbidden Rice and Culinary Magic
One of the most striking features of Forbidden Rice is its dramatic color, which lends visual intrigue to any dish. When cooked, its deep purple hue adds a touch of luxury to your plate. Its flavor is equally captivating, boasting a nutty depth and a firm, toothy texture reminiscent of al dente pasta.
It has a way of transforming everyday recipes into extraordinary culinary experiences. For instance, its rich hue and satisfying chew make it the perfect base for dishes like Seared Scallops. The contrast between the delicate, golden crust of the scallops and the deep purple rice creates a dish that’s as pleasing to the eye as it is to the palate.
Let’s Make Forbidden Rice
It’s quick and easy, taking only 35-40 minutes start to finish, including the sautéed shallot and garlic in butter that takes this to another level. Begin by cooking the rice per the manufacturer’s instructions.
While the rice is simmering, sauté the shallot and garlic in butter for about 3-4 minutes, then set aside.
When the rice is ready, stir in the butter, shallot and garlic, cover and keep warm until ready to serve.
If intended as a side, scoop it into a bowl and garnish with green onion. Print
Forbidden Rice
An ancient Chinese grain reserved for Emperors – until now.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
If serving without additional sauces I add the following for more flavor
- 1 cup rice
- 1–3/4 cups water
- 1/4 cup shallot – minced
- 2 large cloves garlic – minced
- 4 TBL unsalted butter
- Sea salt – to taste
Instructions
- Place the rice and water with a pinch of salt into a heavy bottom pot, bring to a boil, then reduce to a low simmer. Cover and cook for 30 minutes (or per producers instructions)
- While cooking, saute the shallot in butter over medium heat for 2-3 minutes, then add the garlic and saute for 1 minute more. Turn off the heat and set aside
- When the rice is ready, uncover, stir in the butter, shallot and garlic. Re-cover and let it rest for 5 minutes. Forbidden rice should have a nice light chew similar to an al dente pasta
- Keep warm and serve