Legend has it that it was highly valued at the court of the Chinese Emperors for its nutritional and aphrodisiac qualities (hence the name forbidden rice). Not to be confused with Thai black sticky rice.
This prized wholegrain rice is extraordinary from many perspectives. The first thing you notice, of course, is its remarkable deep purple, almost black colour. This is totally natural and comes from its ebony external layer. It has a very mild nutty flavour and a delicious aroma of freshly baked bread which becomes more discernible as it cooks. It is ideal for rice salads, in soups, as a side for white meats, but reaches its pinnacle with seafood. Try it with prawns or crayfish.