This sounds good, I will have to give it a try - and I have to look for another Forbidden Rice recipe I made a few years ago. It was excellent, but I ruined a favorite wooden spoon, it was permanently dyed purple!

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Fried Forbidden Rice Recipe by Sang Yoon
For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.
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ACTIVE: 25 MIN TOTAL TIME: 1 HR 25 MIN OTHER TIME: 0 MIN SERVINGS: 6
STAFF-FAVORITEIngredients

1 head of garlic (about 12 cloves), cloves peeled
2 tablespoons vegetable oil, plus more for drizzling
2 cups black rice (13 ounces); see Note
2 cups water
1/4 pound lean bacon, coarsely chopped
1 medium onion, cut into 1/2-inch dice
1/4 cup soy sauce or tamari
Salt and freshly ground white pepper
4 scallions, coarsely chopped
Directions
1.Preheat the oven to 350°. Put the garlic cloves on a double sheet of foil and drizzle with vegetable oil. Seal the foil around the garlic and bake for about 1 hour, until the garlic is soft and caramelized. Let cool, then refrigerate overnight.
2.Meanwhile, in a saucepan, cover the black rice with the water and bring to a boil. Cover and cook over low heat for about 20 minutes, until the water is absorbed and the rice is just tender. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a large rimmed baking sheet and let cool to room temperature. Cover and refrigerate overnight.
3.In a large, deep skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate.
4.Pour off all of the fat in the skillet and add the 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the bacon, black rice and roasted garlic and stir-fry over moderately high heat until warmed through, about 3 minutes. Stir in the soy sauce and season with salt and white pepper. Transfer to bowls, garnish with the scallions and serve right away.

Notes
Black or forbidden rice is available at Asian specialty markets and online at amazon.com.

I made a really nice Forbidden Rice salad..here is the recipe

Forbidden Black Rice Salad
Recipe by Mitch Madoff, Whole Foods Market, NYC Commissary/Deli. This is Whole Foods Market, New York City best selling salad!
2 cups Organic Forbidden Rice® or Forbidden Rice®
3 1/2 cups water
2 Tbls Tamari
3 Tbls Sesame Oil
1 pound roasted diced sweet potatoes
3/4 cup diced red peppers
3/4 cup diced yellow peppers
1/2 bunch sliced scallions
Bring rice, water and pinch of salt to a quick bowl, cover and lower heat to a simmer for 30 minutes. Let rice sit while you whisk together sesame oil and tamari. While rice is still warm toss in the sesame oil and tamari mixture. Let cool, then add sweet potatoes, red peppers, yellow peppers, scallions, and salt, pepper to taste.

It was very tasty!

These both sound great! Thanks!

I looked for tamari sauce but the store didn't seem to have any, at least not with the soy, teriaki, fish, and other sauces. So I bought Kimlan Ponlai Soy Sauce-see link. But I paid 2.99 for the same bottle! Anyone know this brand of soy sauce? The flavor seems good to me.

Here is a link that might be useful: Kimlan Ponlai

Eileen - I have used that brand before. It is good. There is a store in Minneapolis called the United Noodle Company. It bills it self as the larget Asian grocery store in the midwest. The last time I was in there, tour busses (3) of Canadians showed up. I don't know how big the place is exactly.....but huge! They must have 200 kinds of rice noodles, 100 kinds of soy sauce, and I don't think I'm exagerating if I guessed they had 75 kinds of frozen pot stickers. One day last winter, I spent close to 3 hours looking at everything they had to offer. The products they offer cover all the Asian cultures, Japanese, Korean, Hmong, Vietnamese, Thai, Chinese, Lao, Filipino, Nepalese and Bhutanese....and probably a few others.

doucanoe - if you have never been to this place, you should plan on visiting it when you come down to the MFM.

I make a salad very similar to the one ghoghunter posted, and it is delicious! My only changes is that I use carrots instead of sweet potatoes, and I dice them small and just blanch them in the water I'm using to boil the black rice. This eliminates the step of having to roast sweet potatoes separately...

I love using rice in salads. I'm going to try the one Ghoghunter posted. Thanks! Fearless, the carrots sound like a good idea for when I don't have sweet potatoes on hand.

Sally

There is a book called "Seductions of Rice" by Naomi Duguid and Jeffrey Alford that contains a lot of recipes for black(and every other kind of rice)
All of their cookbooks are terrific and well worth getting.

Hello, all,

My name is Carina Storrs, and I am writing a story about black rice for Health.com. It will cover some recent studies of the antioxidant content in black rice. I am hoping to get in touch with someone who has started eating and cooking with black rice. I'm curious how you found out about it, how it tastes, how you've been using it (as a substitute for white/brown rice?).

Please email me if you would be willing to share your story at storrsc@gmail.com. My deadline is the end of the day tomorrow, Tuesday Aug 24.

Thanks for your help!
Carina

Barnmom, is that the store across the parking lot from the Vietnamese noodle place, Pho7? If you've never eaten there, it's great. Good food, low prices. The service is what you'd expect in a little Asian noodle house...fairly quick, but not exactly polished. ;) My husband and I generally time my Asian store shopping trips to include lunch there. I always have a fit trying to decide what to order because I like everything I've tried!

If it is that store, you can actually sometimes buy Indian kari leaves or Thai kaffir lime leaves there....in Molesto! I love the family who run it too. I think the Mrs. gets a kick out of me because I buy so many things one wouldn't expect a non-Asian to buy.

They sell "Kiwi" knives there, and I love them. Cheap (my favorite, general purpose kitchen chopping knife is under $3), very sharp, resharpen well and comfy to hand. When you walk in, they are at the back of the far left aisle...I've turned several people on to them. The best thing is, if you ruin one (or someone puts one in the dishwasher and it gets dinged up) you won't break the bank replacing it.

I don't have any special recipes for black rice, I generally use it in mixed grain dishes because the color is so nice. There is a very nice reddish-brown colored rice offered there as well. Long grain, and with a somewhat nutty flavor.

Rachel - 'Molesto'? Can't decide if thats a win or fail typo LOL!

That's how we refer to the next town over (Modesto), 'round this house, because I always feel molested after doing an errand run there. It's funny, because I lived most of my life in the SF Bay Area, but moving out here I've quickly lost my tolerance for city traffic, noise, and people. ;)

Yes, Rachelellen, that's the one. At the corner of Carver and Roseburg. Alice and I always eat at Noodle Pal(ace) on McHenry. It is on our way to downtown and back and we like it. We'll have to try Pho 7 sometime. The last three letters in their sign are out and have been for years so at night it reads "Noodle Pal" so we always call it that. Pho in the front, hand car wash in the back!

At the Asian market I've seen those fresh leaves and also frozen banana leaves which I will have to buy when I make tamales again. I still have fond memories of the banana wrapped tamales I ate in Oaxaca. I have wondered what to do with all those lovely leaves. Is that shiso as well? I often buy the Thai basil. I am amused by the 5 pound sacks of MSG! But why no tamari? There are dozens of other soy type sauces in bottles but no tamari.

Jessy, that's the endearment we often use when speaking of this little burg! Also just "Mo." I'm sure it is NOT a typo.

Rachelellen, let me know when you will make your next trip to the Asian store. I'd love to meet you and have pho with you! I'd love someone to walk with me through the Asian store and tell me about some of the ingredients that intrigue me, if you would be so kind.

I finally cooked a cup of black rice this evening. Just in water with a pinch of salt. 2:1 water/rice ratio. Simmered for 30 minutes. I didn't make one of the above recipes but I did season it with a few dashes each of soy and toasted sesame oil. Yum. It has a similar texture to brown rice, as it is slightly chewy. I will try it with some porcini cubes another time.

So, I reported to the poster writing a story.

You can mill your own black rice flour and make interesting black pasta and bread.

dcarch

Dc, I barely boil water!