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.
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.
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.
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.