TibetanGold™ Forbidden Rice –Ormus Rich Purple Rice©

Starting at: $9.00

The story goes that it was enjoyed at the court of the ancient Chinese emperors for its nutritional properties and as an aphrodisiac (hence the name forbidden rice). Most references say that it was reserved for the Emperor’s table, and since it’s considered an aphrodisiac, it was probably shared with the emperor’s consorts, as well as other members of his family and the court at his discretion. It was supposed to be reserved for the Emperor’s use, the restrictions on it would have been very careful. It probably would have been grown on the royal grounds and carefully accounted for by the emperor’s forces. Today it is prized for its delicious nutty taste, soft texture and beautiful rich, deep purple color.

High in nutritional and medicinal value, Forbidden Rice is unlike other black rice from Asia. It is not glutinous or rough and cooks in only 30 minutes to produce a superior flavor, texture and color. Forbidden rice is high in iron and is also considered a blood tonifier. Forbidden Rice is not glutinous rice, which makes it fairly unique among Asian rices. Forbidden Rice has short grains which turn a beautiful indigo when cooked. The deep color of black-purple forbidden rice suggests the presence of phytonutrients. It has a relatively high mineral content and, like most rice, supplies several important amino acids.

Forbidden Rice Pudding

1 C. Forbidden Rice
2 C. water
3 T. toasted coconut (see below);
1 1/2 C. canned or homemade coconut milk
2/3 C. simple syrup (see below) 1/2 t. salt

Coconut whipped cream (see below) 2 red bananas, sliced Strawberries for garnish (if desired)

Rinse rice. Bring water to a boil over high heat. Add rice and toasted coconut, cover, reduce heat to low and simmer for 30 minutes or until most of the liquid is gone and the rice is not quite tender.

Stir in coconut milk, simple syrup and salt. Simmer until most but not all of the liquid is gone. Serve warm in soup cups and top with coconut whipped cream and banana slices. Garnish with strawberries if desired.

To make toasted coconut: Preheat oven to 350 ° F. Bake 1/2 cup coconut in a small baking pan for 5 to 10 minutes until light golden brown. Stir once or twice to brown evenly.

To make simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a small saucepan. Simmer for 2 minutes until sugar is dissolved.

To make coconut whipped cream: Beat 1/2 cup heavy cream, 2 tablespoons sugar and 2 tablespoons toasted coconut until soft peaks form.

Notes: Forbidden rice, medium-size Chinese black rice, turns a rich purple when cooked. Red bananas, common in South America, are deep amber and less sweet than yellow bananas.

Purple Passion Salad 10 servings
4 cups (1 liter) cooked black beans (2 lbs dry or 900g)
2 cups (480 ml) cooked Forbidden Rice (1 cup dry or 240 ml)
2 cups (480 ml) chopped fresh tomatoes
3 cups (360 ml) chopped cucumbers, peeling and seeds removed
1/4 cup (60 ml) slivered fresh basil
1/2 cup (120 ml) diced red onion
1/2 cup (120 ml) Dijon-style mustard
3 cloves pickled garlic (or more!)
1/4 cup (60 ml) toasted sesame oil
1/4 cup (60 ml) seasoned rice vinegar
1/4 cup (60 ml) balsamic vinegar
1/4 cup (60 ml) cider vinegar
salt and pepper to taste

  • In food processor or blender, place mustard and garlic cloves and buzz to a paste. While motor is running, add sesame oil in a thin drizzle. Then add vinegars and salt and pepper to taste.
  • In large bowl, combine drained beans, rice, tomatoes, cucumbers, red onion and basil. Add dressing and blend thoroughly. Cover bowl and refrigerate until completely chilled. This keeps in the refrigerator for a week or more, and is a wonderful, knock-'em-dead potluck dish or picnic salad!

Nutritional Information:

Calories per serving 128 Calories from fat 48 Total fat 7g Saturated fat 1g Cholesterol 0mg Total Carbohydrate 16g
Fiber 5g Sugars 1g Protein 5g Vitamin A 6% Vitamin C 17% Calcium 3% Iron 10%


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This product was added to our catalog on Wednesday 05 April, 2006.

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