The problem with making elaborate Sunday brunches (which I attempted Sunday: Black (Forbidden) Rice pilaf, steamed pea pods and Pomegranate Halibut redux) is that I feel obligated to swig wine (preferably right from the bottle) ala Julia Childs, and sometimes 11 am is a little early to get sloshed, especially when the weather is as alluringly seductive as it was this weekend.
Forbidden Rice is interesting:
The story goes that it was enjoyed at the court of the ancient Chinese emperors for its nutritional properties and as an aphrodisiac (hence the name forbidden rice). Most references say that it was reserved for the Emperor’s table, and since it’s considered an aphrodisiac, it was probably shared with the emperor’s consorts, as well as other members of his family and the court at his discretion.
Forbidden rice is high in iron and is also considered a blood tonifier. It is not a glutinous rice, which makes it fairly unique among asian rice.
I've read there was a penalty of death for peasants who snuck a bushel of the rice for their own consumption, this could be an apocryphal tale.
Oh, and I used pine nuts and egg, but still didn't get a good crust on my halibut.