Forbidden/Black Rice

Discussion in 'Food & Cooking' started by cerise, Jan 13, 2014.

  1. cerise

    cerise Banned

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    Has anyone tried it?  I want to buy same.  Heard that it's very healthy, and from pics I've seen, looks striking next to salmon etc.  Is there a brand you like?  What is the taste & texture like?  Any recipes you have prepared that you like?  I'm thinking of adding sesame oil & mango.  What say you?
     
    Last edited: Jan 13, 2014
  2. brianshaw

    brianshaw

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  3. pollopicu

    pollopicu

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    I used to buy it a lot when I lived out of state, but I haven't seen it on the shelves in any of the markets I've been to. The brand was lotus. It was slightly less expensive than wild rice.

    it's actually a really dark red, almost burgundy.
     
  4. kaiquekuisine

    kaiquekuisine

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    Well in my opinion from black rice here in Brazil , its a bit crunchier. I wouldnt use white rice as a comparison for black rice since they dont taste the same. 

    I have also seen Red (as pollo stated almost Burgundy colored as well). 

    Again the difference could be since i am in another country....

    P.S. Black rice has more fiber.

    IMO probably healthier....

    It has a higher starch content thus and in asian cuisine it is used in desserts. 

    Also try brown rice and red rice too, have fun with this rice tasting adventure. 
     
    Last edited: Jan 14, 2014
  5. cheflayne

    cheflayne

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    Lotus is the most common brand. Black rice has a nutty flavor and a chewy texture somewhat like brown rice. It kind of reminds me of a cross between brown and wild, even though wild rice isn't really a rice. It  definitely goes good with mango.

    Another slightly different, but good use is to toast the uncooked rice and then put it in a coffee grinder to process it and then use it as a rub to season fish before sauteing.
     
  6. kaiquekuisine

    kaiquekuisine

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    Cheflayne that rub idea is actually pretty neat. 

    Can you comment some more on the flavor combination. 

    How the rice´s texture....

    Sounds pretty cool, may try it some day. 
     
    Last edited: Jan 14, 2014
  7. cheflayne

    cheflayne

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    Here is an example of a dish I did using the rice that way. It gives the fish an interesting flavor and good textural crunch.

    Rice Charred Mahimahi sprinkled with a ground spice rub of toasted Forbidden Rice and Asian Five Spice, then pan sauteed and topped with a grilled Pineapple, Macadamia, and Mango Relish
     
  8. cerise

    cerise Banned

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    Thank you  /img/vbsmilies/smilies/smile.gif