"Forbidden" Black Sticky Rice

Black rice has a rich nutritional profile, nutty flavor, high iron content, more protein and fiber than other rice types. It is rich in antioxidants, good for the heart and may lower the risk diabetes.

Black rice is also known as “forbidden” rice, formerly served to only wealthy and privileged Chinese royalty.

Since black rice is not as easy to digest as white rice, one must have balanced jatharagni (digestive fire) to be able to digest it. For easier digestion, you could combine black rice with basmati (50:50 ratio) in this recipe.

The sweet and heavy nature of black rice is calming for Vata and Pitta dosha, and may be a bit too dense for Kapha dosha. Rather combine it with basmati.

This recipe creates 2 big or 4 small portions and takes about 40 minutes to make.

INGREDIENTS

Rice

-       1 cup black rice soaked overnight

-       1 tsp ghee or avocado or coconut oil

-       4 cloves

-       2,5 cups water

Veggies and Spices

-       1 tbsp ghee or avocado or coconut oil

-       1 tsp turmeric ground

-       1 tsp coriander seeds ground

-       1/4 tsp fenugreek

-       1/8 tsp hing (asafoetida)

-       2 cm fresh ginger piece

-       2 spring onions

-       1 small pak choi

-       1 small zucchini

-       1/2 fennel bulb

-       1/4 pumpkin

-       optional: shiitake mushrooms, paprika, green beans

-       3 tbsp tamari or soy sauce

-       1 tsp salt

-       pinch of black pepper

-       squeeze of a lime

Tofu

-       1 tsp ghee or oil

-       2 tbsp (corn) starch

-       200 g tofu (roasted tofu for some flavor)

INSTRUCTIONS

Soak the black rice overnight. As soon as you are ready to cook, rinse the rice until the water is clear. Heat ghee or oil, add cloves and stir the rice into the pot add water and cook for 20 minutes at medium heat.

Meanwhile you can heat the oven to 175 degrees Celsius.

Wash and chop all the vegetables.

Put the pumpkin with a bit of ghee or oil into the oven for 25 minutes.

In a separate pot, heat the ghee, then add spices (besides salt and pepper), as well as the grated ginger. Sautee until fragrant. Add zucchini and fennel and cook for 5 minutes.

Then you can add the pak choi and the rice.

Cook everything until the pak choi is tender, then you can add the pumpkin.

And flavor with tamari or soy sauce, salt, pinch of black pepper and a squeeze of lime.

Heat ghee in a separate pan and add the tofu into the starch until well coated. When the oil is hot, add the coated tofu for about 3 minutes on each side.

You could also use mushrooms and paprika, just be aware that those are nightshades. They are not sattvic, and when cooking Ayurvedically, we aim for sattvic foods. If you want to eat them, just make sure you do it by lunchtime, when your digestion is strongest.

Enjoy this recipe!

With love,

Lisa