I ran across a description of Forbidden Rice in Bittman’s How to Cook Everything and knew I had to try it. It sounded so … forbidden. (Really, it was only forbidden to Chinese peasants, so it’s disappointingly lawful.) But my grocery store only had a Japonica variety, which is a combination of Japanese — not Chinese — black rice and mahogany rice. Close enough.
I’m going to throw this in the “that was weird” file. Looked weird when it was cooking (colored the broth deep purple) and when it was done (think a globby pile of cocoa crispies). And it tasted weird. Descriptions say earthy and nutty, but I detected a hint of olive. I thought I was just crazy — been accused of it many times — until my husband asked me what the olive flavor was. Overall, it was edible, but since olive is one of my least favorite flavors, I’m going to give it a pass.