The name of this post was supposed to be ‘How to make Forbidden Rice’. I wanted to tell you how to make forbidden rice as a preparation for an upcoming Sesame Crusted Tuna Salad Bowl recipe. However, since I had my first forbidden rice nearly 2 months ago, I have also been using it as a morning cereal. I thought why not kill two birds with one stone and show people how they can enjoy it as breakfast as well.
If you are like me, you may ask, “why is it called “forbidden” rice?” A quick Google search revealed that it is also called the Emperor’s Rice, because during the days of the Ching and Ming dynasties forbidden rice was reserved exclusively for the emperors to ensure their longevity and health. Eventually, it became available for everyone and came to this day as a grain that is synonymous with good health and long life.
Like I mentioned earlier, I have been experimenting with it for the last couple of months. At first, the idea was to use it as a starch and serve it next to (or in) salads and other meat and vegetarian dishes. But one day, as I was getting ready to make our usual oatmeal breakfast I realized we were out of ground oats. Instead, we had a container of cooked forbidden rice in the fridge. I thought I would experiment with it a little so I spooned a couple of tablespoons into a bowl, poured some almond milk over it, and popped it in the microwave for 30 seconds. After drizzling it with a little maple syrup and topping it off with some fresh fruits it became our new favorite breakfast. To be honest, I knew it was going to be good because of how it tasted just by itself. It has a very nutty taste. Almost like deep flavor tones of toasted nuts. Think about a more intense version of brown rice.
“How do you cook it?” you may ask. Like it is with brown and wild rice it takes longer to cook as they are unmilled and unprocessed. A lot of resources recommend soaking it at night. If you remember to do so, you will benefit from a shorter cooking time of 20-25 minutes. If you don’t, it takes 50-60 minutes for it to cook. Just remember to give it a good rinse before cooking. The ratio for cooking forbidden rice is just like brown rice, 1 cup rice in 2 cups of water.
For this breakfast bowl, I used almond milk and fresh berries, but any milk and fruit would work. Also, we had some granola so I sprinkled some on top, but you can easily substitute it with any of your favorite nuts.
Forbidden Rice Morning Cereal Bowl with Berries
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: 2
- Category: Breakfast
- For the forbidden rice:
- 1 cup forbidden (or black) rice, rinsed thoroughly
- 2 cups water
- pinch of salt
- For the morning cereal bowl:
- 2 cups of unsweetened almond milk
- 1 cup of fresh fruit
- 2 tablespoons (or more) of maple syrup (optional)
- nuts or granola, to garnish
- To make forbidden rice: If you remember, place the rice in a bowl filled with water and soak it overnight. If you do so, place it in a pot with water and salt over medium heat. Let it come to a boil; turn the heat down to low, put the lid on, and let it simmer for 20-25 minutes. If you do not soak, follow the same steps, but let it simmer between 50-60 minutes. Drain any excess water. Fluff it with a fork. It should be soft and chewy. Once cooled, store it in the fridge in an airtight container.
- To make this morning cereal bowl: Spoon a cup of the rice in a bowl, pour one cup of almond milk over it. If the rice is precooked and cold, place it in the microwave and cook for 30-45 seconds, until it is slightly warm. Give it a stir. If you prefer, drizzle it with maple syrup. Sprinkle it with fruits and granola (or nuts). Serve.
As I mentioned in the post, 1 cup of black rice yields 2 cups of cooked rice. If you want to use all of it to make this cereal bowl, 2 cups of rice would easily serve 2 people.