Forbidden Rice Recipes

CHINESE BLACK RICE OR FORBIDDEN RICE

Steps:

• Place well rinsed rice in pot.
• Cover with water and bring to boil.
• Reduce heat to low, cover, and cook 25 minutes.

FORBIDDEN BLACK RICE RECIPE

Steps:

• Place the black rice in a mesh sieve and run it under water until water runs clear.
• Melt the butter in a saucepan over medium heat. Add and stir the black rice, onion, and almonds for 5 to 10 minutes, or until lightly toasted.
• Add the water and bouillon cube and bring to a boil. Reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for 25 to 30 minutes, or until it's tender, and the water is completely absorbed.
• Let the rice cool for about 5 to 10 minutes, then fluff it with a fork.

FORBIDDEN RICE WITH CRANBERRIES, CARROTS, AND GINGER

Steps:

• Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
• Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
• Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes.

INSTANT POT BLACK RICE RECIPE (PRESSURE COOKER METHOD)

Steps:

• Rinse forbidden rice in a fine-mesh strainer under cold water until water runs clear.
• Transfer it to the Instant pot, pour in the liquid, and a pinch of salt, if using.
• Secure the lid. Move the steam release valve to Sealing position.
• Select Manual/Pressure Cook to cook on high pressure for 17 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to Venting position to release any remaining pressure.
• Carefully open the lid. Fluff it with a fork and serve.

TK'S FORBIDDEN BLACK RICE SALAD

Steps:

• Bring water and rice to a boil in a pot. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 30 minutes. Let stand, covered, for 5 minutes. Transfer rice to a large bowl, fluff with a fork, and cool until just warm.
• Whisk rice vinegar, tamari, sesame oil, mirin, sriracha sauce, and agave nectar together in a bowl until dressing is smooth. Pour dressing over cooled rice; stir.
• Stir carrots, cashews, red bell pepper, yellow bell pepper, orange bell pepper, scallions, Thai basil, purple basil, and jalapeno into rice until evenly distributed.

SPICY FORBIDDEN RICE SALAD

Steps:

• Combine water, black rice, and salt together in a saucepan. Bring to a boil; reduce heat to low, cover, and simmer until rice is tender, 30 to 45 minutes.
• Whisk soy sauce, sesame oil, lime juice, and sriracha sauce together in a large bowl. Add cashews, red bell pepper, yellow bell peppers, and scallions; toss well to combine. Add black rice; stir until salad is well-mixed. Season with salt, black pepper, and sriracha.