The forbidden should be allowed, in rice anyway

Forbidden Rice isn't off limits  in my house.  

If you’ve never had Forbidden Rice, I envy you your first taste of its rich and nutty flavor. If you have had it, I know you’ll keep coming back to it, as I have, to enjoy its sumptuous taste and robustness.

Forbidden Rice is way too delicious to be considered just another grain. In fact, it is said that its name comes from its royal past. Only emperors in ancient China were allowed to eat it, because it was so rare. Another striking thing about this grain is that it turns its cooking water a gorgeous regal purple color. Also called Black Rice because of its color when raw, the cooked rice itself is really a dark purple.

Aside from its divine taste, Forbidden Rice also contains lots of fiber, amino acids and phytonutrients. 

It’s easy to cook too. The package directions say to use 1¾ cups of water for one cup of rice and to cook it for 30 minutes.  I like to use twice as much water as rice, and cook it for 45 minutes, Often I combine it with brown rice (and sometimes red), which needs longer cooking anyway.

Forbidden rice is particularly wonderful with rich sauces or reduced pan juices. And I often add a bit of fruit, like mangoes, to the dish. I like the sweetness and soft texture of the mango contrasted with the chewy and nutty flavor of the Forbidden rice.

Forbidden Rice
1 tbl. olive oil
1 small onion, chopped finely
1 cup forbidden rice
2 cups water

Heat oil in sauce pan. Add onion and cook until completely soft, but not browned. Stir in rice and water. (Watch the water turn purple.) Bring to the boil, cover and cook for 45 minutes. Don’t open the pot. (You can test it quickly at 30 minutes, but I like to give it more time.) 

Forbidden Rice Medley
½ cup Forbidden rice + ½ cup red rice + ½ cup brown rice OR
¾ cup Forbidden rice + ¾ cup brown rice
3 cups water
Handful of dried cranberries

Add the three (or two) types of rice with the water to large saucepan. Bring to boil. Stir in cranberries. Cover and turn heat to low. Cook, undisturbed, for 45 minutes.

Note: A nice variation is to stir in some coconut milk and mango pieces after the rice is cooked. For 1 cup raw forbidden rice, stir in 1/3 cup coconut milk and ½ cup mango chunks to the cooked rice. For 1½ cups raw forbidden rice, stir in ½ cup coconut milk and ¾ cup mango chunks.

Forbidden rice garnished with mangoes served with mango chutney glazed chicken.