FORBIDDEN RICE HALWA WITH CRANBERRY

Forbidden rice, also known as black rice, is a type of rice native to Asia that has been consumed for centuries. Originating in China, forbidden rice was considered a luxury food reserved exclusively for royalty, while common people were prohibited from consuming it, earning it the nickname “Forbidden Rice.” It was later introduced to other parts of Asia, including Indonesia, the Philippines, and India.

Forbidden rice is higher in nutrients compared to white or brown rice. It is rich in antioxidants, fiber, protein, minerals, and vitamins. The unique combination of nutrients and antioxidants in forbidden rice provides several health benefits, including:

• Anti-inflammatory effects
• Cardiovascular health
• Digestive health

Forbidden rice is a versatile ingredient that can be used in a variety of dishes, from salads to desserts. I have prepared forbidden rice halwa with cranberries.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 persons

Ingredients:

• 1/2 cup forbidden rice (black rice), ground into a coarse powder
• 1/2 cup ghee
• 1/2 cup rock sugar
• 1.5 cups milk
• 1/2 cup chopped dried cranberry
• 1 tsp cardamom powder
• 1/2 tsp nutmeg powder

Method:

1. Heat ghee and add black rice rava. Sauté on a low flame until it turns aromatic.
2. Add milk and cook on a slow flame.
3. Add rock sugar when milk is almost absorbed. Cook until halwa leaves the sides of the pan.
4. Add cardamom powder and nutmeg powder. Mix well. Finally, add chopped cranberries, mix, and turn off the flame.
5. Serve hot.