Testimonials

"Suffice to say, we've admired this company for some time now for its exotic rice offerings with a purpose. Now add a stainless Steel rice cooker and steamer to the list of things we love about it. What makes this appliance stand out is that it has a rice cooking pot and steaming tray that are constructed completely out of stainless steel (not just a stainless steel coating)."

-- Kristen V. Montalvo, Editor's Choice
The Gourmet Retailer (March, 2008)

"The nutty flavors and raven tones of forbidden rice were once reserved for Chinese emperors...David Myers of Sona in Los Angeles fully embraces the dark side by serving black chicken and forbidden rice, and black limes show up unexpectedly in a tart ice cream."

-- Lisa McLaughlin
Time (December 3, 2007)

"The rice cooks faster than most kinds of brown rice, in less than 30 minutes, and emerges as a fluffy pilaf with a light hazelnut flavor, making it a brown rice that is more Blahnik than Birkenstock."

-- Florence Fabricant
The New York Times (May 17, 2006)

"My favorites include that black stuff like the one often labeled 'forbidden' rice. It is really quite amazing; it turns deep purple when cooked (and stains, so look out) and, with nothing more than salt, is among the best-tasting grains... Of the so-called red rices (they're reddish, not really red), I like Bhutanese best; the rest, I think, are overpriced."

-- Mark Bittman
The New York Times (February 20, 2008)

"To get you started, here's a healthy-food expert's list of 12 must haves. #1/ Kalijira not only looks like a miniature version of aromatic basmati, it tastes like it, too. Grown in Bangladesh, this unique heirloom variety is treasured for its delicate flavor, aroma, and texture. In its whole grain form, it contains some nutrients not typically found in contemporary rice hybrids. An extra bonus is its short cooking time: 25 minutes for brown rice and a mere 10 minutes for white."

-- Margaret Wittenberg
Bon Appétit (April, 2008)

"There's a Bhutanese Red Rice that's grown up in the Himalayas. It's got a really buttery, delicious flavor. There's also something that's called Forbidden Rice® because it was used in China only for members of the emperor's court. It's deep purple...with a woody, straw, nutty flavor that goes great with delicate poultry."

-- Charlie Trotter
The Wall Street Journal (October 8, 1999)

"Not long ago, the only rice most Americans knew came in fluffy, long grains that were as white as Uncle Ben's hair and as boring as instant mashed potatoes. But exotic rices such as black forbidden rice from China, red rice from the Camargue in France, and black- and mahongany-speckled Japonica rice from California are 'awakening American palates,' says Caryl Levine, co-owner of Lotus Foods in El Cerrito, Calif. Since 1995, Lotus has been working with small farmers to preserve and expand production of heirloom varieties such as gobindavog (Lotus sells it as Kalijira) from Bangladesh. And they can be bought for a mere $4 to $6 a pound."

-- Wine Spectator (September 15, 2002)

"The rice selections in gourmet stores across the country are expanding. With such exotic varieties as Forbidden Black Rice of China and Bhutanese Red Rice... plenty of new products are available to invigorate your department. Many retailers say that rice is selling like never before... The Forbidden Rice and the Bhutanese Red Rice are whole-grain rices, but with significantly higher nutritional value than ordinary brown rice. Plus, the red rice cooks up in 20 minutes, the same amount of time as for white rice, and the Forbidden Rice®, even though it's black and therefore, unhulled, cooks in 30 minutes. Move over pasta—this just may be the era of specialty rice. A plethora of good cookbooks devoted to the subject stand ready to support it, such as Rice: The Amazing Grain by Marie Simmons."

-- James Mellgren
Gourmet Retailer (December 2002)

"Bhutanese Red Rice, the new darling of the culinary world..."

-- Florence Fabricant
The New York Times (October 15, 1997)

"I became intrigued with the new red rice from Bhutan and prepared it with tiny clams and chorizo sausage. Using seafood and pork together, kind of Portugese style, seemed right. It's an assertive rice that calls for spice."

-- Ed Brown, Chef
Sea Grill, NY

"I made a fabulous confetti vegetable salad by combining the cooked black rice with diced seasonal vegetables, orange zest and walnut oil."

-- Steve Petusevsky, Vegetarian Today
Palm Beach Sun Sentinel (September 24, 1998)

"For a gorgeous risotto: Kalijira Rice (or "baby basmati"), saffron-enhanced stock, thyme and pepper. Pan toast different sorts of rice - the fragrant Kalijira from Bangladesh as well as the short grained red rice from Bhutan before adding hot water or broth, and each grain will wear its distinction proudly, with the dish as a whole achieving a full nutty fragrance."

-- Molly O'Neil
New York Times Magazine (August 29, 1999)

"I think they've done a good job of picking (varieties)... praises the black rice for its tenderness and the red rice for its pleasantly grainy taste. And you're talking to a person whose fundamental bias is to eat white rice."

-- Naomi Duguid, Co-Author "Seductions of Rice,"
San Francisco Chronicle

"I adore the Lowell Farms Organic Jasmine Rice. You cook that rice and it has the most incredible aroma and texture and sweetness. The grains are all perfect."

-- Marie Simmons
Rice the Amazing Grain

"Lotus Foods Rice is of the highest quality, extremely consistent and provides the exotic flavors our discerning customers demand and by the way, the rice salads in our deli case are selling quite well!"

-- Paul Shields
Lazy Acres, Santa Barbara, CA

"Forbidden Rice® Salad was the number one seller in the Chelsea Whole Foods salad bar, which was rated tops in the city."

-- Mitch Madoff, Prepared Foods Team Leader
Whole Foods, Edgewater, NJ

"The Forbidden Rice® salad made from Lotus Foods wonderfully exotic black rice is one of the most requested offerings in our deli case".

-- Louis Centeri, Prepared Foods Team Leader
Whole Foods, New York, NY

"My favorite product from Lotus is the China Black Forbidden Rice®. The flavor and texture are wonderful, and the look of the finished dish is very dramatic."

-- Colleen Malloy, Prepared Foods Team Leader
Whole Foods, Sebastopol, CA

"We have a hard time keeping the rice dishes in stock! Lotus Foods artisan products consistently offer the highest quality, look and taste that our customers appreciate."

-- Andrew Roberts, Prepared Foods Team Leader
Whole Foods, San Francisco, CA

Consumers Are Talking Too...

I am in love with your rice. I have only had the opportunity to try the brown and I used it as brown "fried" rice last night. As the rice was simmering the aroma was so earthy and amazing. I have never cooked rice that did this before. My husband (who is a rice lover) said it was one of the best he has ever tasted. I cannot wait to spread the word on my blog.

-- Sarah Seals

"Just wanted to tell you how much I enjoy your rice products.I used Forbidden Rice to make a lovely tabbouleh - the exotic deep purple color of the cooked rice was gorgeous with the bright green of the parsley and the red tomatoes. I also made a simple supper using fire-roasted veggies, blackberries, a balsamic dressing and the Forbidden Rice. There is a wonderful Italian recipe using asparagus and pine nuts with rice, and I made this with Bhutanese Red Rice and a dijon dressing. The nutty flavor and texture of the rice is a nice counterbalance to the delicate asparagus."

-- Susan M. Cole

"Received your web address from a quilter friend. Found it to be most informative and interesting! Now I know there are more than just long-grain and medium-grain types of rice!"

-- Frances Dolph

"I love your tiny rice. How can I get more?"

-- Oma C. Hibdon

"MMMMMMMM! Yum, the Forbidden Rice is the best rice I have ever eaten."

-- Pamela Everets

"Thank you so much for making authentic Bhutanese Red Rice available."

-- Dr. James Bond