The Emperor’s Rice and Beans

The Emperor’s Rice, Forbidden Rice, or Chinese Black Rice whichever way you call it is by far my favorite of all the rice variants out there. It is similar to a sticky rice, chewy in texture, nutty in flavour and full of vitamins and minerals. It was believed by the Emperors and Royal Families  in China that this rice extended life and was an aphrodisiac. The “forbidden” term was created by the peasants of China, because they were prohibited from eating this rice, with punishments as severe as death if caught! Delicious, and Illegal! 🙂

My inspiration for this recipe comes from Jamaica and it is a spin off of their traditional “Rice and Peas” dish. Only, I swapped out the white rice, and I added in sprouted beans because sprouted beans are nutritional POWERHOUSES full of enzymes and way easier on my digestive system 🙂

Tip: Always soak your grains in water and a bit of lemon before using them up 24 hours if possible, soaking will release the phytates and allow the nutrients to be easily absorbed by the body. 


1 Cup of Black Rice (Soaked for a few hours)
1/2 Cup of Sprouted Beans
1 Cup of Coconut Milk
2 Cups of Water
Scotch Bonnet Pepper (Optional)
Sea Salt and Black Pepper to Taste


Add water, rice, milk, beans to pot.
Bring to boil.
Stir and reduce heat to minimum.
Cook for 60 minutes


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Categories: Beans, Rice, Sides, Uncategorized, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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