Emperors Black Forbidden Chinese Rice

Ajika Emperors Black Forbidden Chinese Rice

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Small amounts of this make a serving as it is very filling and satisfying. Use in salads, combine with pasta to add beautiful color, taste and texture, side for fish with mirin or toasted sesame oil and as a coconut dessert with mango or papaya.

Forbidden rice is a short-grained, heirloom rice. It is purple when raw and dark purple when cooked. One theory as to the name is that it was reserved for emperors in ancient China because of its nutritiousness and rarity. When cooked, forbidden rice has the smell of freshly-popped popcorn and turns the water that it is boiling in a brilliant purple color. It has a deep, nutty taste.
It is popular with vegetarians and vegans because it has a favorable nutrition profile being high in fiber and mineral content (such as iron). Like most rice, it supplies several important amino acids; additionally, the deep color of black forbidden rice suggests the presence of phytonutrients.

- Cook Indian, Arabic, Turkish or Zereshk Persian rice dishes, including pilafs, Polows, Pilavs, Biryani (an elaborate oven-cooked dish that combines rice with vegetables, meat or seafood) with our Basmati Rice. Its dry texture is ideal for absorbing flavors.

- Our Sushi Rice has an appetizing aroma, sweet flavor and sticky texture. Sushi rice is chewy, springy to make into shapes. It is also glossy and contrasts well with nori, veggies and herbs, fish and meats. Also excellent in silky rice puddings, rice salads, teriyaki, rice bowls and other Asian recipes.

- Thai Jasmine rice is snowy white, soft, tender grains that are a wonderful all around dish that absorbs flavors but also is wonderful by itself. Serve with curries and as a side. Add coconut and make an elegant flavored rich rice. Our store provides rice and rice dishes from around the world. Cook Indian, Chinese, Thai, Turkish, Arabic, and Persian Rice with rice from our store.

• Long-grain rice produces light, fluffy rice and is many times more aromatic. Examples include basmati rice, jasmine rice.
• Short-grain rice, typically found in East Asian cooking, results in rice that is sticky.
• Medium-grain rice is shorter than long-grain and less sticky than short-grain. This is usually used for making paella, Egyptian rice.
• Black & Red rice is used for desserts and is perfect with coconut and sweet fruits like banana and pineapple.
Perfectly Cooked Rice
Use a 2-to-1 water-to-rice ratio, although brown rice tends to require a little bit more water than white. Also, using less water and a dollop of ghee or butter will produce rice that's more firm and less sticky.

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Recipes
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For the Forbidden Rice:
1/2 cup Forbidden Rice
1 1/2 cups water
1 teaspoon salt
1 tablespoon sugar
1/2 pandan leaf, optional (available at Asian markets)

Combine rice, 1 1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.

Dessert

A simpe easy rice pudding recipe with black rice -- the finished product is quite beautiful (and incredibly tasty).

1 c. black rice
1/2 c. sugar
1 can unsweetened coconut milk, shaken well

Bring rice, 3 c. water and 1/4 t. salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes. Stir in sugar, another scant 1/4 t. salt, and 1 1/2 c. coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes). Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.