Shop Now My Account Newsletter/Mailing List Sign-Up FAQ Contact Us

Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Organic Whole Grain More Crop Per Drop Rices Rice Ramen Heat & Eat Bowls Rice Cooker Gifts Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Whole Grain Vitamins and Minerals Gluten Free and Wheat Free Diabetes and Obesity All About Rice Abstracts Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Our Mission Sustainability Biodiversity Organic Fair Trade Non-GMO Bhutan Cambodia China Italy Indonesia Madagascar USA Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News About More Crop Per Drop Benefits for People, Planet Resources Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News Recipes by Product Recipes by Meal/Type Recipes by Chef Recipes by Vegan Rice Cooking Instructions Products Health/Nutrition Farmers/Terroir More Crop Per Drop Recipes News News Awards and Recognition Events Testimonials

Forbidden Rice

By Chris Rossi, Citron Restaurant
  • 3 tablespoons butter
  • 1 medium yellow onion, diced fine
  • 2 cloves garlic, minced
  • 1 lime, zested and pith removed
  • Cooking liquid to cover plus 1 inch (chicken stock or water)
  • Hot sauce (amount to be determined by individual taste)

Saute the onion in the butter till clear; add the garlic, Forbidden Rice, peeled lime cut into four pieces, cooking liquid and bring to a boil. Reduce to a simmer and cook for approximately 1 hour or till rice is soft but not mushy. Add more liquid if rice dries out during cooking. Fluff rice when done and add zest to taste. Rice will be creamy like a black risotto. This recipe works excellent with pork, swordfish or prawns.