Description

Niblack Chinese Forbidden Black Rice

Once reserved for emperors, Chinese Forbidden Black Rice is a striking, nutrient-rich grain with a deep, dark hue and a subtly nutty, slightly sweet flavor. This ancient whole grain is naturally high in antioxidants, fiber, and essential minerals, making it a powerhouse addition to any meal.

When cooked, black rice transforms into a rich, deep purple color with a tender yet slightly chewy texture. It’s perfect for stir-fries, grain bowls, pilafs, sushi, and even desserts like rice pudding. Unlike white rice, this unrefined grain retains its nutrient-dense bran layer, delivering more protein and iron in every bite.

Beyond its visual appeal, Forbidden Rice is packed with anthocyanins, the same powerful antioxidants found in blueberries, known for their potential health benefits, including supporting heart health and reducing inflammation.

Versatile, delicious, and naturally gluten-free, Chinese Forbidden Black Rice is a vibrant staple for adventurous home cooks and professional chefs alike. Whether served alongside vegetables and seafood or incorporated into creative recipes, this ancient grain adds depth, flavor, and nutrition to every dish.

Two Unique Recipes Using Chinese Forbidden Black Rice

1. Savory Garlic-Ginger Black Rice Stir-Fry (Perfect for a nutritious side or main dish)

Ingredients:

  • 1 cup Chinese Forbidden Black Rice, rinsed
  • 2 cups water
  • 1 tablespoon Sesame Oil
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • ½ cup Chopped Cashews or peanuts
  • 1 cup mixed vegetables (bell peppers, carrots, peas)
  • 2 tablespoons Tamari or Soy Sauce
  • 1 teaspoon Rice Vinegar
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon red pepper flakes (optional)
  • 2 green onions, sliced
  • 1 tablespoon Toasted Sesame Seeds for garnish

Instructions:

  1. Cook black rice by combining it with water in a pot. Bring to a boil, reduce heat, cover, and simmer for 30-35 minutes until tender. Fluff with a fork.
  2. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
  3. Stir in mixed vegetables and cook until just tender, about 3-4 minutes.
  4. Add the cooked black rice, cashews, tamari/soy sauce, rice vinegar, honey, and red pepper flakes. Stir-fry for another 2-3 minutes.
  5. Remove from heat and garnish with green onions and sesame seeds. Serve warm as a side or topped with tofu or grilled chicken for a full meal.

2. Coconut Black Rice Pudding (A creamy, lightly sweetened dessert or breakfast option)

Ingredients:

Instructions:

  1. In a saucepan, combine black rice and water. Bring to a boil, reduce heat, and simmer 30-35 minutes until most of the liquid is absorbed and rice is tender.
  2. Stir in coconut milk, maple syrup, vanilla extract, salt, and cinnamon. Simmer on low for another 10 minutes, stirring occasionally, until creamy.
  3. Remove from heat and let cool slightly. The pudding will thicken as it cools.
  4. Serve warm or chilled, topped with fresh mango, toasted coconut flakes, and an extra drizzle of coconut milk for extra creaminess.

Both recipes highlight the unique qualities of Chinese Forbidden Black Rice—one as a savory, umami-rich dish and the other as a naturally sweet, creamy dessert!