Black Rice Recipe (Forbidden Rice) - A Spicy Perspective (2024)

FAQs

Is black rice and forbidden rice the same? ›

Black rice (also known as forbidden black rice or emperor's rice) is used in traditional Chinese medicine. It was once reserved only for the wealthy and powerful to ensure their health and long life. No one else was allowed to eat it.

Black rice, which often turns dark purple once cooked, has a mild, nutty taste similar to brown rice. Also referred to as "forbidden rice," it's a great source of iron, vitamins and antioxidants.

Being rich in fibre, black rice might lead to problems like gas and abdominal pain if consumed in excess.

When they went to the market to buy some, they learned that black rice is called hei mei in Chinese, but is also referred to as 'longevity rice' or 'tribute rice', because according to legend in the Sung and Tang Dynasties (about 900 CE) it was reserved for the emperors to ensure their good health and long life.

Forbidden rice is also known as imperial rice, heaven rice and king's rice. In ancient China, this exquisite ingredient was exclusive to the emperors, who ate it for longevity and good health. It was forbidden to all but the most wealthy and powerful people, thus its name.

Black rice is one of the less well-known but healthy foods for diabetes. According to Ayurvedic doctors, consuming black rice helps fend off diabetes, cancer, heart disease, and even weight gain.

In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty.

Anthocyanin is a pigment that's responsible for the black-purple color of forbidden rice. It's also been found to have potent anti-inflammatory, antioxidant, and anticancer effects.

Black rice is not as easy to grow as other rice varieties because it only yields about 10 percent of the harvest that other rice varieties do. That makes the rice very expensive, which is why it was initially reserved only for the richest of the rich—which meant Chinese royalty at the time it was first discovered.

Eating black rice can give you a worthwhile boost on your heart health and overall fitness. Along with protective anthocyanins, black rice contains high amounts of lutein and zeaxanthin, two carotenoids known for their role in supporting eye health.

Is black rice good for the gut? ›

The fiber content of black rice isn't only beneficial for heart health, but also for digestive health. An increasing amount of research has revealed that our gut microbiome—the diverse community of microorganisms in our digestive tract—also influences our brain health, immune health, and metabolic health.

Fact: Cooking black rice may take slightly longer than white rice, but it is not particularly difficult. It can be steamed, boiled, or cooked in a rice cooker just like other varieties of rice. Myth 5: Black rice is hard to digest. Fact: Black rice is not inherently difficult to digest.

“While black rice is highly nutritious, rather than eating it daily, it's best to rotate it with other whole grain options for more dietary variety and to reduce your intake of arsenic [which is found in most types of rice],” says Chatfield.

Its grains are inky black in color when raw. As it cooks, the grains turn a deep iridescent purple. Also known as black rice, forbidden rice, and emperor's rice, legend has it that purple rice was originally reserved exclusively for China's ancient emperors. This may have been because of its appearance or rarity.

By soaking black rice 30 minutes before cooking, you'll end up with a more tender and moist texture. Otherwise, you can also prepare it straight from the jar for a texture that's firmer and more chewy. Get the right ratio. 1 cup of black rice is best prepared with 2 cups of water.

This dark-colored rice, which is a deep purple-black, has alternate names including purple rice, forbidden rice, and emperor's rice. It has a rich, complex flavor, with a distinct nuttiness and a hint of sweetness from the anthocyanin pigments.

Black rice is known as chak-hao in Manipur, India and as “kavuni arisi” or “kavuni rice” in Tamil Nadu, India. In Bangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts.

Similar to black rice, red rice, or Oryza rufipogon, is a medium or long grain variety coloured by its anthocyanin content. Interestingly, it is considered an edible weed growing alongside other rice varieties and primarily grown in Asia as well as Northern Australia.

Also called forbidden or purple rice, black rice is a type of rice that belongs to the Oryza sativa L. species ( 1 ). Black rice gets its signature black-purple color from a pigment called anthocyanin, which has potent antioxidant properties ( 2 ).