Forbidden (Black) Rice

The western world is nurturing our bodies like never before.  By fueling our diet with nutrient-rich grains, we are now armed with boosted energy and improved overall health.  For “health nuts,” the first change in grain preferences came decades ago when we swapped fluffy white rice (refined flour that metabolizes into sugar, then fat) for brown rice (full of complex carbohydrates which metabolizes fat cells.)  We then fell in love with Quinoa, packed with high-protein content and amino acids yet still low in fat. In style now: black, or “forbidden” rice, the new king fish of the grain world.

Fiercely guarded in the Asian foothills and the islands of Indonesia, “Forbidden Rice” was until recently, only eaten by the Emperor of China, and was forbidden to all others.  High in fiber and rich in iron, black rice is the new brown.  With low sugar content and tons of vitamins, black rice improves the immediate health of your body by keeping weight down, while providing better long term health by aiding in prevention of cancers, heart disease, Alzheimer’s disease and the ever increasing risk of Diabetes.

The mild and nutty flavor makes this grain a perfect accompaniment to a variety of dishes.  But as it goes in the culinary world—where master chefs insist on a dose of excitement with our healthy dishes—you can expect to see black rice cooked and pulverized into a puree or used as a garnish for hot dishes and desserts.  Keep your eyes out for black rice bread and noodles to grace your western tables soon, they are now being produced in China.

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Categories: Food + Drink, History + Legends, On a fork, Stories

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