Forbidden Rice

Forbidden rice is a variety group of Asian rice, Oryza sativa, whose bran layer contains a high amount of anthocyanin pigments, the same family of compounds that color blueberries. The unmilled grains look nearly black, and when cooked they turn deep purple and slightly sticky. The texture is chewy, and the taste is nutty with hints of sweetness and a faint fruity, grain-like depth. It is generally sold as a whole-grain rice with the bran intact, and cooks in about 30 to 40 minutes. Some black glutinous types are used for sweet dishes in Southeast Asia, while the long-grain Chinese black rice is a popular modern choice.

Pigmented rices have been grown for centuries in China and across Southeast and South Asia. The black rice sold as forbidden rice was long associated with China, where it is called by names meaning black rice, and similar varieties exist in Thailand, Indonesia, the Philippines, Vietnam and Manipur in India. The name forbidden rice is a modern marketing label, popularized in the United States in the 1990s. Oryza comes from the Greek word for rice, which is linked to Old Indo-Iranian roots, and sativa is Latin for cultivated.

According to popular legend, black rice in ancient China was so rare and prized that it was reserved for the emperor and the imperial court, and common people were forbidden to eat it. This story is often repeated in marketing, but historians have not found firm evidence that it was formally banned. What is well documented is that black rice has been grown for a very long time in Asia and was regarded as a tonic food, used in traditional Chinese medicine and in sweet porridges for recovery and postpartum care.

In Thailand, black glutinous rice is cooked into sweet puddings with coconut milk, and in Indonesia a black rice porridge, bubur injin, is a classic Balinese dessert. In Manipur, India, chak-hao, a black glutinous rice, has long been part of feasts and has earned a geographical indication. These regional traditions show that pigmented rice was valued as food and for ceremonies.

The marketing term forbidden rice was coined by a US company that began selling a Chinese variety in the 1990s, and it brought wide attention among chefs and health-conscious consumers. Today black rice is grown in China, Thailand, Italy, and the United States.

Forbidden rice is cooked like brown rice, in about two parts water to one part rice, and served as a side dish, in grain bowls and salads, or as a base for sushi and stuffed vegetables. It is made into sweet puddings with coconut milk or fruit, porridges, and rice cakes. Its color makes it popular for dessert presentation. Soaking the grain beforehand shortens cooking time and gives a more even texture. The cooking water can stain, so it is often used as a natural purple dye.

The black-purple bran contains anthocyanins and other antioxidants, as well as fiber and some iron. Laboratory research suggests these pigments have antioxidant and anti-inflammatory activity, and compared with white rice, black rice has more fiber and phytochemicals. Evidence from human studies is limited, and claims of disease prevention should be treated carefully. As a whole grain, it fits a healthy diet and may help with satiety.