Forbidden Black Rice

I couldn’t resist it! Who could, with a name like that? There it was in a bin at Caper’s, tucked between a bin of brown rice and another of couscous.

So I bought some and brought it home and then googled for a recipe and info. It turns out that forbidden black rice was such a wonderfully nutritious hybrid of that it was reserved for the emperor. As with many so-called “black” foods, forbidden black rice is colourred more of a really dark purple and as such is very nourishing for the 3rd eye chakra. Its high anthocyan content (anthocyan is a colourful plant nutrient) is what gives it its great antioxidant properties.

Forbidden Black Rice Cooking Method

This morning, I soaked about a cup of forbidden black rice in water with a few drops of apple cider vinegar added. By dinner time, many of the rice grains had started to pop open. I poured all the rice and the soak water into a small pot, brought it to the boil and simmered it for 15 minutes. Tasted it – done! I left the rice in the pot with the lid on for another 5 minutes for the grains to soak up more moisture. Then just before serving, I added a pinch of sea salt and a couple of teaspoons of dark sesame seed soil. Perfect.

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