The Forbidden Rice: Black/Purple Rice

Black rice (Oryza Sativa) is deep, purple-colored rice also known as forbidden rice. Black rice can be both long or short-grained, nutty, sticky or not sticky. The Chinese variety of black rice which came to be known as 'forbidden,' was regarded as beneficial to health and served only to royalty.

There are several types of rice that may be called black rice. Some are waxy (sticky) black rice and some are non-waxy. The type of black rice known as forbidden rice is usually the non-waxy variety and the type that you are likely to see in stores.

Image Source: Daily Meal

While not harvested for high yield, black rice is a nutritional powerhouse and whole grain because its bran is not removed. Even milled it is said to be higher in nutrition than white rice. Delivering a dose of the antioxidant anthocyanin, it is also pigmented by the compound, the same one which colors blackberries and eggplant. This superfood is anti-inflammatory, antioxidant, and anti-aging. For these reasons, it is sometimes also called "longevity rice." It can be consumed alone as a side dish or included in salads, stir fry dishes, or even desserts.

Purple rice can also refer to the dish known as heukmi bap (literally "black rice") in Korean and served during HMoob New Year celebrations: purple sticky rice.

But it's not just black rice that makes the Korean and HMoob purple sticky rice dishes. This recipe calls for black rice to be mixed with glutinous, sweet, or sticky white rice. Sticky white is subtly different from sushi rice, with a much higher starch content, so be sure to pick out the correct type! In purple sticky rice, the color from the black grains dyes the white rice, resulting in a pretty lilac presentation that is richer in nutrients.

To prepare purple sticky rice, use just three ingredients: combine a cup of sticky white rice with ¼ cup of sticky black glutinous rice in a bowl of water. Let the mixed rice soak for four to five hours, up to overnight, so that the black rice can start to tint the white grains. Some recipes call for as little as 1½ tablespoons of black rice.

Playing with ratios creates varied shades of purple, but many recipes advise using more white than black rice for the mix. Soaking is important. Skipping this step could result in the rice grains which are mushy on the outside but raw on the inside. After the soak, rinse the rice several times until the water runs mostly clear, then steam or simmer it all for 20-25 minutes.

The result is rice with a purple hue and a slightly nutty flavor. Eat it with any of your favorite Korean side dishes!