Raw rice recipe that tastes like cooked one




 

Warning, this raw rice recipe is forbidden for ordinary people! ๐Ÿ˜‰ . Kidding. However, if you were living in China in 1500, it would have been forbidden for you.ย Well, unless you were lucky to have been born in a royal family, or in an extremely well-off family. That’s because this recipe is based on one special variety of rice that used to be forbidden for common folks. Those who dared to put it on their plate without consent could have been send to heaven prematurely ๐Ÿ™‚ . Interesting times, interesting times. It was grown in small amounts, and thought to prolong life (and it does), and thus was reserved only for a special few. And it’s called exactly that – forbidden rice.

I came across it in my first year when trial and erroring every other raw thing around me. As far as I’m aware, this is the only type of rice that can easily be enjoyed just soaked. Others are too hard, no matter what you do with them. For example, brown rice needs up to 5 days before it decides to sprout, and even then it’s too hard. Its chalky flavor, however, is a kind of addicting (I might have a mild pica, which is fun). Or take, red or black Thai rice. They turn softer sooner, and have a pleasant taste, but still, not soft enough. Wild rice, I admit, got it all, but it’s not raw as it gets heated before hitting the shelves.

You may never tried it as it’s not as popular as other rice varieties, and who knows why. I think it should be just as popular because it’s a pure jewel. Especially, if you are raw. The nicest thing is that it virtually prepares by itself! Your only part is to give it some water and time. No thinking ahead, no mess. Give it a night, and a pile of black pellets will turn into a goodness with familiar taste. It’s exquisitely fluffy and soft, and so refreshing. And I think it tastes just like cooked rice. But ultimately, half a world better because you are having it in the way mama Nature intended.

It’s a breeze to prepare it.

 

 

 

 

 

To experience its flavor to the fullest, just have the following ready (makes one serving):

 

  • 1/4 cup of forbidden rice
  • 1 tbsp of olive oil
  • 1 tbsp of apple cider vinegar
  • oregano (dry, and fresh if can get it)
  • salt (if feel like it)

 

 

 

 

 

1. Wash the rice in warm water

2. Soak it in warm water for 8-10 hours or until the grains burst open. Overnight is perfect. Whole, they are a little hard. Also, pour just enough water to cover the rice and a little extra as the black pigment easily leaks into the water, which is not okay, as you want it to stay inside the rice. This blackish water, although seems like tasteless, I find gives a super uplifting feeling when you drink it

3. In a morning drain the water. You may want to warm up the rice slightly in a dehydrator, or just splash it with warm water, and drain again

4. The rice you see on the picture I sprinkled with dry oregano, splashed with a tablespoon of olive oil & apple cider vinegar, salted a bit, topped with fresh oregano, and sided with Portabella

 

At the end of the day, a bowl of soaked forbidden rice is simply a bowl of rice. Do with it whatever you did with your usual bowl of cooked rice in your pre-raw days

 

 

The good-for-yous it offers

 

I don’t get why up to these days it’s still grown in small batches. It deserves much more attention. Not only it’s lovely just soaked, nutritionally, it’s leads other rice varieties. Firstly, it has anthocyanins. That’s the stuff that makes it night black. A type of antioxidant. I went through its benefits in a Saskatoon berries post. What’s really awesome, is that it has more anthocyanins than blueberries that get all the buzz! And obviously more than any other grain! You will notice that even just rinsing the grain darkens the water. Plus, its total antioxidant content beats that of any other rice. On top of that, it has more protein than any other rice variety, so a chance to catch up on that as well.

 

What’s there not to love about it? It gives you the good from both worlds: the cozy feeling of a cooked food and a high-frequency nutrition of a raw food. It’s fall, and a call for comfort foods is here, so don’t forget to include it on your next grocery list!

 

 

 

 

 


 

Main references:

https://www.acs.org/content/acs/en/pressroom/newsreleases/2010/august/black-rice-rivals-pricey-blueberries-as-source-of-healthful-antioxidants.html
http://www.lotusfoods.com/index.php/connect/faq/why-forbidden-rice-called-forbidden/
https://draxe.com/forbidden-rice/
http://www.foxnews.com/health/2016/04/12/why-black-rice-is-star-superfood.html
https://www.ncbi.nlm.nih.gov/pubmed/26192537

 

2 Comments
  1. Interesting article ๐Ÿ™‚ Really opened my mind about raw rice. We have always cooked it thoroughly, but maybe I should give it a try. However I worry it may not be digested well? Thanks for the recipe, it really helps a lot. On a lighter note, the name forbidden rice is also quite an attention-grabber! Thank you for this interesting write-up!

    • Hi Lily,

      You are welcome.

      As oppose to other raw soaked/sprouted rice, I find that it gets digested quite well. After soaking, it feels like it has been cooked. So, that’s why I’m telling about it :). But if you worry about that you can add a few tablespoons of apple cider vinegar when soaking it to further increase its digestibility – should be just right!

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