Lately the husband has been obsessed with the ever so creepy looking black rice. Also known as “Forbidden Rice.”
I was skeptical the first time I made it. Since I’m useless with a rice cooker (I’m no longer on your “Domestic Goddess” Pedestal, am I?), I cooked it on the stove. It ended up being pretty tasty, hence the new found obsession.
Well, I happen to be in love with cauliflower rice, so I thought I might combine the two…
The trick with cooking the black rice, is washing it really well. I measure what I need, put it in a bowl, then cover in water. Rub the rice together in your hands over and over again. The water will turn a
disgusting fantastic purple color.Carefully dump out the water and add some more. Wash, scrub, then dump until the water is as clear as you can get it. It took me about three times.
To cook the rice, the ratio is two to one. So one cup of rice, to two cups of water. (You could try it with chicken broth if you’d like, but I am still a bit gun-shy when it comes to making rice so I stick with water.)
Bring to a boil, cover and cook for 15 minutes. It smells sort of floral-y or sweet, you could say. Don’t worry though, it tastes nothing like flowers.
While your rice is cooking, prepare the cauliflower.
After they’re both done, season, serve and enjoy.You’ve got your veggies in there and the starch, all you have to do now is add your protein. I put stew meat (that had been cooking in my crockpot all day), on top. It was delicious.
Also, after doing a quick search I found that the rice is a good source of iron, Vitamin E, AND it has more antioxidants than blueberries. BAM! Super tasty, and healthy!
So if you’ve ever been curious about Forbidden Rice, or if this is the first you’re hearing of it, give it a shot. It’s tastier than white or brown rice and a bit more fun!
Have you ever had black rice before? What about cauliflower rice?