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)




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:~



~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.




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



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.


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



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