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Friday, 24 March 2017

Black (Forbidden) Rice

Black rice, along with many other foods, was, at least in the Chinese dynasties of Ch'ing (Qing) and Ming, an item of food, which was only for the consumption of the Emperor, his royal family, and people lucky enough to have favour. It was forbidden to the general population, because it was believed to have special qualities of long-life and health. No one else was allowed to eat these foods without approval from the Emperor. Life threatening consequences were a reality, for those caught eating these foods without permission.

It has the darkest bran layer of any whole grain rice - the bran layer is where the 'goodness' is. Black rice also contains a class of antioxidants called, anthocyanins.

It has been shown by genetic studies, that as early as 10,000 years ago, a single crop of rice realised the two major varietals of rice - an Asiatic and an African.

Just thought you'd like to know what you have the opportunity of eating - before someone changes the rules, and eats the lot! haha

See also: Black Rice in Coconut Milk.

Preparation: - Rinsing and soaking the rice, before cooking, will help to bring the cooking time down. As a general rule, black rice should be cooked with two cups of water to every one cup of rice, and it will need to cook for 20 to 30 minutes, after soaking, or up to 60 minutes if you cook unsoaked rice.

  • 3½ cups x Water
  • ½ tspn Salt
  • ¼ tspn Pepper


Add water; bring to a vigorous boil over high heat. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, generally in 40 to 60 minutes. Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.


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