This rice was cultivated exclusively for emperors of China, and the common men were forbidden to eat it. When I read this on the packet of forbidden rice in New York's Whole Foods, it was incentive enough for me to lug it all the way back to India. The other incentive was it's color - black rice, how could I not try it.
Further research told me that while the rice was black raw, it will become a deep purple once cooked. This presented a problem. I couldn't for the life of me figure out what to pair with purple rice. Finally, I decided to cook it like a pulao - sauteed some onions, added rice, salt, black pepper and twice the quantity of water then let the rice simmer for 45 minutes or so till it was done.
The flavor was akin to a very fine basmati, but had more bite to it. And I had it with the only white colored pairing I could think of : spiced yogurt.
I know I am a day late, but this rice - from black to purple - makes a perfect entry for Sunshinemom's Food in Color.
PS: I am planning to hoard it back there
I'm seeing it for the first time.