This is japonica. I bought it in a bulk bin a while ago (WinCo!), and have been meaning to try it forever. I was deterred by the different cooking, and the fact I don’t eat much rice.
But I made it today, and here it is.
I’ve read it is good in a rice salad. Does anyone have any suggestions?
Serious Eats has a few. Here’s one.
What’s wrong with eating it as-is?
I love how forbidden rice is a bit grainy and chewy to the bite, and its verdant nutty, almost mushroom umami-like flavor, is not only quite addictive, but takes on extra dimensions and gets stronger the more you chew it. Almost as if it was the equivalent of a culinary striptease.
I live it served topped with an over-easy egg and a healthy sprinkling of furikake.
Thank you! I did eat it as is , and enjoyed it, but made extra and I have some left.
Make congee
There are some black rice pudding recipes with coconut milk and mango. I bought some black rice recently but haven’t made it yet.
It’s asparagus season here in Ontario. I might try this https://andrewzimmern.com/recipes/black-rice-risotto-peas-asparagus-mushrooms/
https://two12.com/recipe-marco-canoras-black-rice-seafood-risotto/
You can make it taste different just by adding duck fat or walnut oil or any kind of spices or herbs you want. Then add grilled vegetables.
I served it last week with the Vanilla Chicken from CNN’s Mexico program. recipe is on their website. It was fabulous.
Try it with scallops. The contrast between black and white is impressive.
The Black Rice that “shrinkrap” is posting about is not the same as Glutinous Black Rice needed for the “Black Sticky Rice Mango Dessert” Recipe.
I have always liked its flavor paired with Toasted Seeds/Nuts, Scallions, Peas and an Asian style Dressing.
I do think you need to cook it a bit more than you would to eat hot. It firms back up when it is cold.
Okay.
On another note.
I have some Italian black rice that I might use for the risotto.
Sounds interesting.
I wonder how much Starch it will give off (how creamy) when using it for Risotto 
Do report back if you try it.
The black rice I’ve bought has always been the sticky variety, I hadn’t realized there were two types. My question is, how am I going to tell the difference? I don’t recall seeing a lot of description on the packaging.
There are more than 2 varieties of Black Rice.
The Glutinous ones are always labeled in my experience. Either as “Sweet Rice” “Glutinous Rice”
Mine was in a bulk bin and labled -Japonica.
I found this.
These rices are very good in Ottolenghi-oid salads, for example with roasted vegetables and lots of herbs citrus and greens. Add a really good texture as the base
I always make a mix of forbidden rice (like the one in @Phoenikia’s photo)+Bhutanese red rice+farro or barley+small amount of short-grain rice. I can’t imagine that forbidden rice would give off enough starch for a proper risotto. We like our rice on the drier side.
Great ideas everyone! Thank you!
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There is a great forbidden rice pudding from Sherry Yard’s Desserts by the Yard which we like a lot / here is one version I found on a different page
