Cookaholics Bulletin Board

So, an American grower is now making the purple short-grain rice variety known as "forbidden rice" because 80 years ago it was exclusively reserved for the Chinese Imperial court. It was on sale at our grocer, so I decided to give it a try.

Meh. Like a latter-day Prince album, it filled but did not satisfy.

The only good thing I can say about it is that it would be an excellent substitute for wild rice, with a shorter cooking time (30 instead of 50 minutes).

You should have posted a pic.

We only wanted to see you cooking with the purple rice.

Didn't occur to me to take one.

You know I was singing that as I read it, right?

Fuzzy, I've tried a few different rices and we keep going back to basmati and jasmine.

I had some once, mixed it with white rice to give it a mellower purple. It was OK but I haven't bought a second box so there you go. Looked great with salmon though.

Mary