I was given some to try, and I’ve read how to cook it, but…treat it just like white rice, as a side dish? What’s good to put on it? Is there anything in particular I can do with it?
i made “forbidden rice” in culinary school, but can’t seem to find what textbook it came out of (probably from one of our recipe packets for the class).
here’s a recipe i found using the googz:
Black rice pudding with coconut milk
This was a favorite dessert at Thai places in Seattle. When I moved back to Iowa, a Seattle friend took pity on me and sent me a recipe and the ingredients to make it. So yummy!
The Epicurious recipe doesn’t include one of the ingredients my friend sent, but it should be fine without it. The extra ingredient was a dried leaf – like a bay leaf but not a bay leaf. I don’t remember what it was.
Pandan leaf.
I’m no help. I have only ever had it in the sushi I get from the place near work. It had never occurred to me that you could just buy it to cook like any other rice.
Make it Secretary of State?
But how is she going to cook it if it’s still in the Cabinet?
/golfclap
I made this recipe before but substituted palm sugar for regular sugar and cut the amount of coconut milk so it was less watery. It’s like a chewier, denser version of the traditional rice pudding. Flavor’s good, and you can cut up some fruits like mango, pineapple, bananas, or strawberries to serve with it.
When I make rice, I use about 80% brown rice, then add whatever other rice I have at hand. Black, red, whatever, it’s all good . . . and more interesting than monochromatic.
I created a salad with “Forbidden Rice” and black beans!
Purple Passion Salad
10 servings
4 cups (1 liter) cooked black beans (2 lbs dry or 900g)
2 cups (480 ml) cooked Forbidden Rice (1 cup dry or 240 ml)
2 cups (480 ml) chopped fresh tomatoes
3 cups (360 ml) chopped cucumbers, peeling and seeds removed
1/4 cup (60 ml) slivered fresh basil
1/2 cup (120 ml) diced red onion
1/2 cup (120 ml) dijon-style mustard
3 cloves pickled garlic (or more!)
1/4 cup (60 ml) toasted sesame oil
1/4 cup (60 ml) seasoned rice vinegar
1/4 cup (60 ml) balsamic vinegar
1/4 cup (60 ml) cider vinegar
salt and pepper to taste
In food processor or blender, place mustard and garlic cloves and buzz to a paste. While motor is running, add sesame oil in a thin drizzle. Then add vinegars and salt and pepper to taste.
In large bowl, combine drained beans, rice, tomatoes, cucumbers, red onion and basil. Add dressing and blend thoroughly. Cover bowl and refrigerate until completely chilled. This keeps in the refrigerator for a week or more, and is a wonderful, knock-'em-dead potluck dish or picnic salad!
Thanks, it all sounds tasty!