Forbidden rice is actually known by several names-black rice, purple rice, forbidden rice (obviously), tribute rice and longevity rice. And I have to admit that I did feel a little torrid cooking and eating it. I have been the biggest and most loyal, devoted fan of Jasmine rice pretty much since the beginning of time. Sure I have childhood memories of my Mom forcing brown rice on me, but even to this day I am not a die hard brown rice fan. Sure it could be a bit of post traumatic stress or it could just be personal preference. But after that point I was a Jasmine rice girl. However, my soiree with forbidden rice was quite pleasurable and I would definitely do it again.




If you are unfamiliar with forbidden rice let me just say it is most well known for it's color, it is truly a dark purplish black color. When it is raw it is especially black and as it cooks it becomes more of a deep purple color. I also learned that the water it cooks in turns a dark purple color, so do not be alarmed.  And since I used it in a rice salad that contained mango, jalapenos and red onions, the color contrasts were absolutely gorgeous.

Forbidden rice also has a different flavor to other rice varieties. It reminds me more of a wild rice, as it has a nutty and earthy flavor. It is also very good for you. It is high in antioxidants, iron, Vitamin E and in general has more vitamins/minerals than your every day rice varietals.

Supposedly back in the day, and I am not talking about the 80's here people, forbidden rice was very revered in China. It was only served to the Emperors and it was supposed to ensure their good health and long life. Hence the name "forbidden rice," as it was ok for the Emperor to eat and forbidden for everyone else. I am sure glad we got over that hurdle because I really enjoyed it.

So the recipe I made came from Bon Appetit, Black Rice Salad with Mango and Peanuts. It is the perfect Summer side dish. It has great flavors, a hint of spice from the jalapeno, the sweetness from the mango and a hint of acidity from the citrus juices. The textures are wonderful too, since there is the crunch from the peanuts and the rice, paired with the smooth mango. Thought this recipe was really well balanced overall!!

First create the dressing, which includes orange juice, lime juice, fish sauce and vegetable oil.

Next cook the rice. I did notice that the equation of rice to water is different for forbidden rice. Normally with Jasmine rice it is 1 parts rice to 2 parts water. However, this recipe called for 2 cups of rice to 2 3/4 cup of water, so it is only slightly more water to rice. Just keep that in mind because otherwise you may end up with some seriously soggy rice or a really long cooking time. The cooking time, however, for forbidden rice is about the same, 25 minutes after it starts to boil.

Spread the rice on a cookie sheet and pour the dressing over it, allowing it to cool. Don't skip this step as this really allows the flavors to infuse.


Chop all of the salad ingredients-mango, red onion, cilantro, jalapeno, green onions and peanuts. Add the rice once it has cooled and stir to combine. Yum!


Ingredients
2 oranges
1/4 cup (or more) fresh lime juice
2 tablespoons vegetable oil
1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
2 cups black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
1 cup fresh cilantro leaves
1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup unsalted, dry-roasted peanuts
6 scallions, thinly sliced
2 jalapeños, seeded, minced

Preparation
Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments. ** This is the only part of the recipe I just didn't understand, why not just juice the orange or use orange juice. I will be honest I just squeezed the juice out of one of the oranges and called it good. **

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside. ** I used the fish sauce and I thought it added some extra salt, which I love **

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.


This dish would be perfect paired with a really cold beer, like a Sapporo, or with a glass of pinot grigio. It could also work with a really citrusy sauvignon blanc. Happy Monday and have a great week! I am off to culinary school and tonights class is all about appetizers, one of my personal favorites. Cheers!