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Chinese Black Forbidden Rice

Chinese Black Forbidden Rice

Regular price $9.99
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Chinese Black Rice, also known as Emperor's Rice, is a glutinous medium-grain rice which turns a silky dark indigo color when cooked. We source all-natural rice with a rich, sweet flavor for our Chinese Black Rice.

16oz. Package

Recipe as shown in Picture: Black Rice Congee with Chicken

Congee is a savory rice porridge that is a breakfast staple in China. Served with all manner of toppings and condiments, from cooked chicken or hard-boiled eggs to bamboo shoots, mushrooms and pickled vegetables. Either short- or long-grain rice can be used in congee, but we love the striking appearance and mildly sweet, nutty flavor of congee made from Chinese Black Rice.

Prep time: 5 min

Cook time: 90 min

Total time: 95 min

Ingredients:

Makes 4 servings

  • 1 Cup Chinese Black Forbidden Rice

  • 8 Cups Chicken Broth, divided

  • 2 Large Boneless, Skinless Chicken Breasts

  • 3 Slices Ginger

  • 2 Teaspoons Fresh Ginger, peeled and grated

  • Kosher Salt Flakes

  • Ground White Pepper

  • Bunch Of Cilantro, cleaned and picked leaves

  • Soy Sauce, for serving

Directions:

  1. Bring chicken broth to boil in a medium saucepan. Add the chicken and sliced ginger, cover and reduce heat to simmer for about 35 minutes.

  2. Remove and transfer chicken to a cutting board to cool. Discard the ginger. Shred chicken and set aside in a covered bowl.

  3. Add rice to the broth. Simmer until rice is very soft and broken down, about 60 minutes.

  4. Stir grated ginger into rice porridge. Check seasoning, and adjust with salt and ground white pepper.

  5. Divide rice congee among four bowls, and top with 1/4 of chicken and cilantro. Serve with soy sauce for seasoning.

Use for beautiful pilafs, salads (hot and cold) and as a bed for seafood, poultry or meat

Use in sushi rolls for a lavish, unusual twist on traditional sushi

Use for delicious desserts such as rice puddings, rice molds and rice balls

Use to stain other foods deep indigo color

Bring 1 cup rice and 1 3/4 cups water to boil in a pot over high heat. Cover, turn heat to low, and simmer until tender, about 25 minutes. Separate grains with a fork before serving.

Black grains fluff to shiny, dark indigo when cooked

Slightly sticky cooked texture

Non-Perishable

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