This is different from my usual quick-and-easy recipes.
Because today I’m making forbidden rice. And the major thing that separates forbidden rice from “regular” rice, besides the colour, is that it takes a long ass time to boil.
Being used to 20 minute white rice kinds, the idea of boiling something for 40 minutes drives me a little crazy. But it’s fine since rice, most of the time, takes care of itself, puh.
So this is s nice dinner idea as it incorporates a lot of healthy things, wrapped up nicely in a greasy-looking package. What could be better?
You might wonder why forbidden rice?
Well, it holds a lot of nutrients that plain white rice does not. First and foremost, is that is higher in protein than all other kinds of rice. Second, it contain a large amount of antioxidants. And the last example, though there are many more, it’s loaded with vitamins and minerals, like vitamin B and E, magnesium and lots of other great things.
So now that we have that out of the way, you might also wonder why it’s called forbidden rice.
If you really don’t want to use your google machine, let me to it for you!
Forbidden rice, also called black rice or purple rice, gets its name from old-timey China where only the emperor was allowed to consume this rare type of rice. It was forbidden for the general public.
Lucky for me, those rules no longer apply.
History lesson out of the way, let’s get to cooking!
Ingredients for 1:
0.75 dl or 0.3 cups of Forbidden rice
1 handful of spinach
1 chicken leg, bone in
1/2 teaspoon of grated ginger
1/4 teaspoon of grated garlic
1 teaspoon of oil
Optional 1/2 tomato
Salt & Pepper
Start by getting your rice in to a little less than 2 dl(0.8 cups) of water, in a pot, and get on the stove to boil. Don’t forget to salt the water a little bit.
If you’ve got a package with instructions, follow them. Otherwise it seems like it will take a good long 40 minutes to finish cooking.
Once the water starts boiling, turn in down to a light simmer and leave until cooked. If you are unsure of your rice cooking skills, check after 30 minutes, just to make sure it’s not overcooked or all the water has evaporated.
Mix your grated garlic and ginger with the oil and massage into your chicken leg. Put in an ovenproof container, salt and pepper to taste and pop in a 250 degrees oven, for around 20 minutes.
When the chicken is done, take it out of the oven and let rest until your rice is done.
Check your rice, and when you deem it to be perfect take it off the heat and add the spinach. It will wilt quickly, just stir the pot for a minute or so.
You know what guys?
You’re now ready to eat! Just plate it up and shove into mouth.
I brought this as a lunch box to work, and apparently forbidden rice is a real conversation starter. I can’t tell your how many heads were bent over my plate at one point. So I really urge you to try it, it’s super fun!