Forbidden Rice
Black Rice and Veggies with Sweet and Sour Sauce from Transitional Raw Foods
On Sunday, I posted one of my new favorite recipes for Kabobs. They are a delicious alternative to kabobs on the grill. As the comments came in, people weren’t asking about the kabobs, they were asking about the Forbidden Rice that I pictured the kabobs with. I received many emails and questions about the rice. Mostly just asking for more information. So here you go.
Forbidden or Black Rice got it’s name because centuries ago in China, only the Emperor was allowed to eat it. It was forbidden to all others, thus the name. Before it is cooked, the rice is black. As it cooks, it turns a deep purple. It’s color comes from the high anthocyanin content.
Anthocyains are very important to us. They protect us from cancer, inflammation, and are also considered to be neuro-protective which means that they help protect your nervous system from degeneration. Anthocyains are what give fruits and veggies (and flowers) their color. They are part of the flavonoid family.
Forbidden Rice actually has more anthocyains that blueberries. It is also high in fiber, iron, vitamin E and other antioxidants. It is one of the super healthy, non-raw foods that I gladly include in my diet. You can find Forbidden Rice at many markets, or online.
Ken Gallagher wrote on December 8, 2012
Is this a true rice in the sense that it is free of gluten?????????
Susan wrote on December 8, 2012
Yes, it is rice.
Wendy wrote on November 27, 2012
I also enjoy forbidden rice raw. Just soak overnight and rinse and drain it. Keep in an airtight container in the fridge. Enjoy in salads or puddings
Julie wrote on April 18, 2012
Sprout it! Tastes amazing and is raw!
Irina wrote on March 5, 2012
I love black forbidden rice and experimenting with it in sweets and crackers as I write now ;-). I eat it raw already 6 month. As I’ve been playing with sprouting all rices from Whole Foods… I only succeeded with Wild and this one. I did not tried Red Bhutanese rice… as it was infested by insects (lol) before I tried. Black forbidded I place with 1.5 portions of water, so it is covered. It is overnighting in the dehydrator but at 134 F. When I stick my finger inside… it is not hot… so the air is hot but not the rice. I will try it in the slow cooker on the lowest… must work too. Same goes for Wild rice… but it is not as evenly blooms. I am interested in the crackers and sweet s recipes with such rices and also with dehydrated and milled after sprouting. Does anyone has an experience? Thanks
Susan wrote on March 5, 2012
Wild rice will “bloom” but it will not sprout because it can’t. It has to be parched over high heat to remove the chaff. After going through that, I honestly don’t see a reason not to cook it as I think at this point you are not protecting nutrients.
Candace wrote on February 29, 2012
I soak Forbidden rice in water at room temp for 8 hours and then rinse and eat, it is delicious!!