Noodles and Rice

I Forbid You to Buy This Rice:D

by Stef on September 11th, 2006

Doesn’t that imperative just want to make you buy it all the more? Called “Forbidden Rice”, Lotus Foods has popularized this particular black rice in the US by giving it such a catchy name. However, I have not found a single source that tells me exactly why it’s called “Forbidden Rice”, or if it indeed has always been known by that name. According to Lotus, it is a rice that was once reserved only for emperors. I have not been able to confirm this information anywhere, on- or off-line. I’ve written Lotus Foods and am awaiting an answer. (Be sure to read the update below.)

It is a medium-grain and has a nutty flavor not unlike wild rice. The exquisite color does not fade with cooking, but it does take longer to cook than regular rice, so if you’re thinking of serving a black and rice platter, cook the rices separately then combine just before serving.

This is not the same rice, however, as black sticky rice. I’ve been to stores where I asked for black sticky rice and was offered this. To be clear, one is non-glutinous, the other glutinous (though neither contain gluten). Forbidden rice grains will remain separate after cooking. If you want the rice that turns sticky as it cooks, for making cakes and puddings, look for the black rice that appears to be more like a mix — of black, brown and pink-red or purple rices, like this. Once, desperate for some purple biko I tried making it using this rice, despite the warning on the package that it will not turn sticky — needless to say the results were disappointing at best.

It’s perfect though for things like stuffing, or as a side dish tossed with some butter, or topped with green onions if you’re serving Asian food. Or toss it with greens to make a crunchy salad. One lovely idea is to cook white and black rices, then serve it in a round platter with the rices arranged in a yin-yang shape. You are most likely to find it at a health food store near you, though more and more “regular” supermarkets are starting to carry it.

From Caryl:

The founders of Lotus Foods trademarked the name Forbidden Rice®; in China during the time of the emperors it was called longevity rice or tribute rice and was exclusively reserved for them to ensure their long life and good health. In Chinese medicinal medicine, the Chinese Black rice is said to be a blood tonifier, aids in the circulation of the blood and is high in chi.

From Ken Lee:

the name Forbidden is a registered mark of Lotus Foods. It is based on the legend that was recounted to us by many vendors of black rice throughout our 2 month marketing research trip through China; black rice (longevity or tribute rice) was offered exclusively to China’s emperors during the Ming dynasty period as a tribute to their long life because of it’s medicinal value. Of course the emperors lived in the forbidden city, combined with the exclusive nature of this wonderful grain, led us to name this black rice accordingly.

So now I’m on a rabbit trail studying tribute rice. You may find this, this and this interesting.

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POSTED IN: Ingredient Spotlight, Rice Dishes