Forbidden Rice Pilaf Recipe
Forbidden rice, also known as black rice, is a unique and visually striking grain with a rich history and a delicious flavor profile. Traditionally reserved for Chinese royalty, forbidden rice was prized for its rarity and nutritional value. Its deep, dark purple-black color comes from anthocyanins, the same antioxidants found in blueberries and blackberries, giving it a subtle, nutty taste with hints of sweet earthiness. When cooked, it transforms into a slightly chewy texture, providing a delightful contrast to softer ingredients.As a pilaf, forbidden rice is particularly delicious because its natural flavor pairs well with a variety of seasonings and ingredients, absorbing and enhancing the taste of aromatic spices, herbs, and broths. Its slightly sticky texture helps bind the pilaf together, ensuring each bite is flavorful and satisfying. The rich, nutty undertones of forbidden rice complement both sweet and savory dishes, making it a versatile choice for numerous recipes. Additionally, its high nutritional content, including fiber, protein, and essential minerals, makes it a healthy and fulfilling side dish.
Equipment
- 1 Measuring cups
- 1 Cutting board
- 1 Chef knife
- 1 Chinois or mesh strainer
- 1 Saucepan 1 qt.
- 1 Wooden soon or heatproof silicone spatula
Ingredients
- ½ cup Forbidden rice also known as black rice
- 1 each Shallot small
- 1 clove Garlic
- ½ tbsp Butter
- ½ tbsp Extra Virgin olive oil
- 2 cups Bone broth
- ¼ tsp Kosher salt
- ½ tsp Citrus zest
Instructions
- Get out your cutting board and chef knife and mince your shallots and garlic.
- Place rice in a large shallow bowl and run cold water over it, allowing the water to flow over the side of the bowl. Running your hands through the rice, washing it clean, imagine touching each grain as you do this.
- Drain your rice with a mesh sieve and set aside.
- Place your saucepan on burner setting 4. Add your olive oil and butter and bring the pan up to temperature, about 1 minute.
- Add rice to saucepan with shallots, garlic and salt. Sauté stirring frequently until the rice is evenly toasted and the garlic and shallots are aromatic, about 3 minutes. Be careful not to let the garlic and shallots become dark and bitter.
- Add broth to the saucepan with the rice and cook on burner setting 4 for 1 hour. If your burner is too high and your liquid reduces too quickly, adjust it by adding a little hot water. Be very careful not to add too much.
- Add citrus zest, and fresh herbs if you like. Taste and adjust seasoning before serving.