Forbidden rice

From Wikipedia, the free encyclopedia

This article or section does not adequately cite its references or sources.
Please help improve this article by adding citations to reliable sources. (help, get involved!)
This article has been tagged since June 2006.

Forbidden rice is a short-grained, heirloom rice that is black when raw and dark purple when cooked.

One theory as to the name is that it was reserved for emperors in ancient China because of its nutritiousness and rarity. Another theory is that when the Greeks took over the Middle East, they had it banned due to the belief that it was being used by their enemies to aid them in battle.

Forbidden rice has recently appeared on the shelves of health food stores in the Western United States along with other heirloom rices such as Bhutanese Red Rice and Wild rice, particularly in California. It is popular with vegetarians and vegans because it has a favorable nutrition profile. Desire for non-genetically modified foods has also contributed to demand for this rice.

The deep color of black forbidden rice suggests the presence of phytonutrients. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.

When cooked, "forbidden rice" has the smell of freshly popped popcorn and turns the water that it is boiling in a brilliant purple color. This grain is high in fiber and has a deep, nutty taste.