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.
Andrea wrote on August 10, 2011
Susan
I have never heard of forbidden rice. I wonder if we can get it here in Australia. I will research the internet. I am eating brown rice for the moment since I was not aware of this forbidden rice.
Thanks
Andrea
Susan wrote on July 14, 2011
I have not yet come to a conclusion about eating rice raw…if there is actually a nutritional benefit to it. Much rice needs to be parched at high temperatures to remove the outer chaff so even in it’s uncooked form, it isn’t raw.
Tiffany wrote on July 14, 2011
Try putting in dehydrator covered with water in a glass dish before you go to bed, wake to soft rice! It’s Rawmazing!!! Susan I love your site and books!
Paul wrote on May 19, 2011
You can also get black barley which is also higher in nutrients and protein than regular barley.
ben wrote on May 12, 2011
I love black rice. I eat 90% raw, but will make an Indian-style pilaf using black rice.
Carol wrote on May 9, 2011
Just found your website; so glad!
cricket jackie finger wrote on May 8, 2011
what is everyone saying about classes i am so interested in this may i get a heads up on this if classes occur thankful and hopeful jackie finger
Susan wrote on May 8, 2011
Jackie, have you subscribed to the site? I will be making more announcements there.
Renee wrote on May 2, 2011
I found black rice at the new Asian grocery store that opened up last week by my house. It took forever to cook though! Maybe it was old? Tasted great once it was finally done though. Made me wish I had a rice cooker.
Lindsay wrote on May 1, 2011
I live in Taiwan, and bought some forbidden rice over the weekend. It is super cheap 58 nt for a bag. The Taiwanese cook this rice a lot in vegetarian restaurants. Do you have any other recipes in which we can use this rice-as it is absolutely delicious.