Black Rice “Forbidden Rice” – Benefits, How to Cook it & Recipes – Great for Sushi and Stir Frys

I was given the opportunity to try a few new products recently that are available on Truly Organic Foods. I used their Black Rice last week in part of a recipe I was making, which i’ll link to down below. I thought it would be pretty similar to other rices I have tried, but it is quite different and reminds me of a mix between sticky rice and wild rice. I really, really enjoyed it and would get more of it in the future and I’m looking forward to adding in to a meal that I make for some lucky person in the near future. (It might just be me :P) It was called “Forbidden Rice” due to its rarity and only emperors in China were allowed to eat it due to its high nutritional value. (From Truly Organic Foods)

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It is similar to wild rice in that it has a high nutritional profile and takes a little longer to cook than brown or white rice. It has large amounts of “phytochemical” antixidants that are found in dark-coloured foods. I read that it can also be used as the rice in sushi, which totally makes sense, since it is sticky once you cook it. I love sushi, so I need to try that out!
You can see how it is sticky and clumps together in this photo of the black rice once I had cooked it:~

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~How to Cook Black Rice (directions taken from the package):

    1:2 Ratio of Rice to Water. Add black rice and water in a pot and bring to a boil. Reduce heat to low, cover and cook for 60 minutes.

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Some Black Rice Recipes I found on the web:

  1. Thai Black Rice Salad
  2. Forbidden Rice with Acorn Squash and Pecans
  3. Forbidden Black Rice Sushi

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This is when I made black rice for the first time last week is a gluten free samosa recipe I did. I went perfectly with the samosa and chinese broccoli. Check out that recipe here.

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Gluten Free Vegan Tofu Teriyaki Samosas with Black Rice & Chinese Broccoli (Yu Choy)

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