Forbidden Rice, also known as black rice, earned the name "forbidden" because, at one time, only the Emperor was allowed to consume it, considered punishable by death.
Forbidden rice, different from wild rice, turns a deep purple when cooked due to it's high anthocyanin content that is said to be even higher than blueberries.
All foods/nutrients with black hues (forbidden rice, shilajit, black beans, humic + fulvic acids, blackberries, black sesame, dulse, black chicken, etc...) replenish our Jing energy.
We are said to have three types of energy in the Taoist tradition. Jing is associated with our ability to reproduce, make strong healthy babies, classic attributes of beauty (and handsomeness in men) and is said to be passed down from generation to generation. In essence, Jing is what we might think of in the western world as our constitution and uniqueness. Signs of low Jing correlate with the common signs of aging, but in younger people it can manifest as weak teeth, hair loss and infertility.
Soaking black rice overnight will neutralize phytic acid and make the zinc, iron and other nutrients more bioavailable. My family and I have been experimenting with using it in different recipes and find that it substitutes well for white rice. It's just a little more toothsome and flavorful and will color everything else that you happen to be cooking it with purple!
For all of black rice's benefits, a white rice like basmati is still preferred during postpartum as it's the easiest to digest. Postpartum is well known as a time when digestive fire needs to be rebuilt and not stressed. (I only say this because I, more often than not, focus on postpartum).
Have you tried black rice? What did you think?