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Forbidden/Black Rice

post #1 of 8
Thread Starter 

Has anyone tried it?  I want to buy same.  Heard that it's very healthy, and from pics I've seen, looks striking next to salmon etc.  Is there a brand you like?  What is the taste & texture like?  Any recipes you have prepared that you like?  I'm thinking of adding sesame oil & mango.  What say you?

post #2 of 8

I've never used it in anything other than a sweet... like this recipe:  http://www.wholefoodsmarket.com/recipe/coconut-forbidden-rice-pudding

 

Mine is yummy and better looking than the picture.  Like one of the commenters, I also add a touch of cardomom.

post #3 of 8

I used to buy it a lot when I lived out of state, but I haven't seen it on the shelves in any of the markets I've been to. The brand was lotus. It was slightly less expensive than wild rice.

 

it's actually a really dark red, almost burgundy.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #4 of 8

Well in my opinion from black rice here in Brazil , its a bit crunchier. I wouldnt use white rice as a comparison for black rice since they dont taste the same. 

I have also seen Red (as pollo stated almost Burgundy colored as well). 

Again the difference could be since i am in another country....

 

P.S. Black rice has more fiber.

IMO probably healthier....

It has a higher starch content thus and in asian cuisine it is used in desserts. 

 

Also try brown rice and red rice too, have fun with this rice tasting adventure. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #5 of 8

Lotus is the most common brand. Black rice has a nutty flavor and a chewy texture somewhat like brown rice. It kind of reminds me of a cross between brown and wild, even though wild rice isn't really a rice. It  definitely goes good with mango.

 

Another slightly different, but good use is to toast the uncooked rice and then put it in a coffee grinder to process it and then use it as a rub to season fish before sauteing.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 8

Cheflayne that rub idea is actually pretty neat. 

Can you comment some more on the flavor combination. 

How the rice´s texture....

 

Sounds pretty cool, may try it some day. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #7 of 8

Here is an example of a dish I did using the rice that way. It gives the fish an interesting flavor and good textural crunch.

 

Rice Charred Mahimahi sprinkled with a ground spice rub of toasted Forbidden Rice and Asian Five Spice, then pan sauteed and topped with a grilled Pineapple, Macadamia, and Mango Relish

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 8
Thread Starter 

Thank you  :)

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