Chinese Black Rice or Forbidden Rice

From: Cookgirl

On Jun 24, 2009

Thank you for posting this recipe! I have a bag of black rice in the pantry but there are no directions on the package. Used your recipe to make: Wild Rice and Walnut Pilaf (for replacing wild rice). cg

From: "Ratalouille"

On Dec 3, 2008

I have never made this type of rice before, so I didn't know what to expect. I cooked this in my electric rice cooker. When I opened the pot after it was done cooking, I was very surprised to see that the entire grain of rice was black. I was expecting the inside to be white. The rice didn't "fluff" up like other types of rice, so I thought it wasn't done cooking. I added more water and tried cooking it for another 20 minutes. Sadly, some of it burnt, but I was able to salvage most of it. The flavor is nice and it smells so good when it's cooking, reminds me of jasmine rice. We recently ate at a Korean restaurant where we had something called Bi Bim Bap, which was served with another type of black rice. I was trying to recreate this dish. I served the rice with a mixture of sliced beef, strips of fried egg, julienne carrots, cucumber, bean sprouts, broccoli slaw and tossed with sesame oil. DH really enjoyed this.