Spiced Coconut Forbidden Rice

I recently learned that the process that converts whole-grain rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, 50% of the manganese, 50% of the phosphorus, 60% of the iron and all of the dietary fiber and essential fatty acids! I always knew that whole grains were an important part of the diet, but this example shows just how many nutrients are stripped from our food during processing. However, replacing simple carbohydrates (just think white colored carbs) with whole grains might feel a little boring. That is why I love this recipe. Deep purple black rice infused with coconut, ginger, turmeric and red pepper flakes really perks up a meal!

Whole-grain rice is rich in fiber, manganese and selenium. It is beneficial for those at risk for heart disease, diabetes and high-cholesterol. Whole grain rice is also rich in fatty acids, which are important for a healthy nervous system, the production of “good” cholesterol and the regulation of hormones. What I love the most about forbidden rice is that there is an added nutritional benefit: the color pigments present are powerful antioxidants, which reduce the risk of several chronic health conditions. I realize that forbidden rice might be hard to find or expensive, so feel free to substitute with your favorite whole grain rice (although cooking times will vary). And as always with whole grains, it is important to buy organic, as conventional whole grain foods may contain arsenic and other toxins.

INGREDIENTS

• 1 cup forbidden rice (or other whole grain rice of your choosing)
  
• 1 can (400ml) coconut milk
• 4 tablespoons water
  
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/8 teaspoon turmeric
• optional ¼ cup toasted sliced almonds

DIRECTIONS

Place rice, coconut milk, water, fresh ginger, salt, red pepper flakes and turmeric in a heavy bottomed saucepan with a tight fitting lid. Stir to combine the ingredients. Cook over medium high heat until it comes to a boil. Reduce the heat immediately to simmer and cover. Cook on low for about 45 minutes. Remove from heat and let sit for 5 more minutes. Fluff it up with a fork and serve it hot (topped with optional toasted almonds).