Black Rice

Forbidden Rice is a Chinese black rice. This rice was the first grain to be imported by the fledgling company that would be called Lotus Foods. While traveling in China, owners Caryl Levine and Ken Lee went on a marketing tour of the upper Mekong area, Laos, and Burma. In an area populated by 26 autonomous tribes, they ate this rice at the Dai minority village. This rice is unusual because black rice is usually sticky; Forbidden Rice is not. It is known as having medicinal qualities. Because it still has its colorful bran layer, it turns an intriguing purple-black color when cooked. It is a sweet, rather moist rice with an ever so slight crunch and is perfectly addicting.

Note: This rice will stain the sides of your mouth for a short while, just like blueberries. Serve under stir-fries and with grilled poultry.

1. Place the rice in a fine strainer or bowl, rinse with cold water until the water runs clear, and drain. The water will turn grayish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil. Place the rice in the rice bowl. Add the water and salt, if using; swirl to combine.
3. Close the cover and set for the Brown Rice or Regular cycle.
4. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Crumple a clean paper towel and place it over the rice to absorb excess moisture. Close the cover and let the rice steam for 15 minutes.
5. Remove the paper towel. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Brown Rice or Regular YIELD: Serves 4