by Gold Dust Provisions
Published on July 6, 2025
Of course the fanciest rice is also the tastiest…
I. Love. Rice. All kinds. Sticky, fluffy, laced with spices, nutty, chewy – it’s a great vehicle. But sometimes the vehicle for something higher, is actually the star of the show. That’s how good forbidden rice is.
Forbidden rice gets its name from legend: in ancient China, it was reserved for emperors, prized for its link to vitality and long life. Farmers were forbidden to eat it themselves, and the grain was even used in ancestral offerings for its mystical properties.
Forbidden rice is a hulled whole grain that’s naturally, gorgeously pigmented. The grains require longer, more careful cultivation than common white rice and have lower yields. Which is why they were reserved for the elite historically and are not mass produced today.
Still a little forbidden if you ask me since it’s impossible to find in a regular grocery store. Except now you don’t have to be royalty — you just need helpful, knowledgeable friends like me to point you in the right direction (you’re welcome).
There are so many whole grains to discover, especially heirloom varieties that aren’t mass-produced, like kamut, red cargo rice, or farro. As with most things, the more nutritious it is, the more delicious it is, because all those vitamins and minerals arrive via flavor bombs. So when you see a chunky little buckwheat groat, you better believe it’s going to be tastier than some medium grain white rice.
Question is, can you handle the flavor?
I do think that’s an issue these days. When you are used to eating something fairly plain or shall we say subtle in flavor and then you taste their whole food counterpart, you might be put off by the new tastes. The key is to stop comparing — and just let yourself experience something new with an open mind.
When finding new ingredients to try, I snatch it up and figure out how to cook it later.
Recently I’ve been using the pasta boiling method for white rice because of the simplicity and control you have, but I followed the suggested cooking (traditional steam and fluff) method on this and it was shockingly perfect. They retain the deep, dark, moody color and had an addicting al dente chew. Their flavor was nutty and rich, like genuinely delicious rice — it’s the kind of grain that makes you want to build a meal around it.
Today, forbidden rice is mainly grown in China, Thailand, Indonesia — and increasingly by small, heirloom-focused farms right here in the U.S., especially in California.
I grabbed my stash from a local bulk food co-op — Shine Natural Market in Encinitas, CA (I even made an IG post about this beautiful spot). Lots of natural grocers carry it in the bulk bins or rice section, and you can always find it through specialty online shops, or Amazon. I love brands like Lotus Foods that work directly with small farms.
Nutrient | Forbidden Rice | White Rice |
Calories | ~160 kcal | ~205 kcal |
Protein | ~5 g | ~4 g |
Fiber | ~2-3 g | ~0.5 g |
Fat | ~1 g | ~0 g |
Carbs | ~34 g | ~45 g |
Iron | ~6% DV | ~1% DV |
Magnesium | ~8% DV | ~2% DV |
Zinc | ~4% DV | <1% DV |
Manganese | ~40% DV | ~15% DV |
Antioxidants | Very high (anthocyanins) | Low |
Anthocyanins — The deep purple-black color signals a rich concentration of anthocyanins (the same type of antioxidant found in blueberries + blackberries). These support:
Higher mineral content — Especially manganese, magnesium, zinc, and small amounts of iron — all important for energy production, immune support, and bone health
More fiber + protein — A more balanced carb that helps regulate blood sugar and keeps you satisfied longer
Lower glycemic impact — Compared to white rice, forbidden rice provides a slower, steadier energy release
Please trust me that this grain is as delicious as it is nutritious. That’s my whole jam, making healthy food that tastes better than the nutrient-void counterpart.
Sweet black rice porridge (黑米粥) — simmered with water or coconut milk, lightly sweetened, often with goji berries, red dates, or lotus seeds
Mixed grain congee — black rice blended with white rice, millet, or barley for a nourishing porridge
Black sticky rice pudding — cooked with coconut milk + palm sugar, often served with mango or bananas
Rice + fruit desserts — sometimes layered with jackfruit, lychee, or longan
Xôi nếp than — black sticky rice steamed with coconut, sugar, and sesame seeds, served at festivals or as street food
Similar to champorado (sweet chocolate rice porridge) but with black rice — sometimes made for breakfast or snack
With miso-glazed salmon or tofu — the color contrast is gorgeous
In Buddha bowls — with roasted sweet potato, avocado, greens, and sesame dressing
As a base for coconut curry — the nutty flavor stands up to rich sauces
Topped with stir-fried greens (bok choy, gai lan, mustard greens) + crispy shallots
Cold in grain salads — with mango, edamame, lime, and herbs
With grilled pineapple + spicy shrimp or chicken
As your resident private chef and whole-food philosopher, I hope you give forbidden rice a go. Order some online tonight and swap it in for white rice at your next family dinner. You’ll be surprised how forgiving it is to cook — and downright delicious. Not to mention, you’ll be channeling all the confidence of Gwyneth Paltrow eating a Buddha bowl in her organic garden, because you are cooking heirloom, premium, whole grains, pal. You’re killing it!
Follow along for more kitchen inspo and cooking wisdom — because food doesn’t have to be boring, and we deserve to feel as good as we look.
All my best,
Lindsey
