Forbidden Rice
Once reserved for Chinese emperors and forbidden to everyone else, this deep purple-black rice turns a rich burgundy when cooked and has a nutty, slightly sweet flavor nothing like ordinary rice.
What It Is
Forbidden rice is a whole grain short to medium grain rice with a dramatic color that comes from anthocyanins, the same pigments that make blueberries and blackberries dark. It originated in ancient China, where it was reportedly grown exclusively for the imperial court.
The bran layer stays intact, which gives it a chewier bite than white rice and a faintly earthy, nutty taste. That same bran layer is what holds the color, and it bleeds beautifully into sauces and coconut milk, turning them a deep violet.
What To Do
Rinse it, then cook one cup in about one and three quarter cups of water. Bring to a boil, drop to a low simmer, cover, and cook 30 to 35 minutes. Let it rest five minutes before lifting the lid. It pairs especially well with coconut milk, mango, and ginger, making it a natural fit for Southeast Asian inspired grain bowls or rice pudding.
It also works alongside roasted vegetables or grilled salmon when you want a side dish that holds its own visually. Store it in a cool, dry spot and it will keep for a year or more.
