More recipes to try..

http://elilaiann.blogspot.com/2009/11/mug-cakes.html

Forbidden Rice:
http://www.lotusfoods.com/Organic-Forbidden-Rice/p/LOT-10260&c=LotusFoods@Organic
http://www.thaifoodandtravel.com/recipes/bstickr.html
http://cookeatshare.com/popular/black-forbidden-rice-recipes

-------------------------
I mix it with medium grain brown and white rice, then cook them all together. The mix gives a slight variance in taste, texture, and appearance.
When mixing it with white or brown rice you should soak it separately from the other rice so that the purple color doesn't bleed into them.
I usually soak in room temp water for about three hours, changing water as it darkens. A final rinse in cold water just before mixing and cooking.

-----------------
Here's an insanely easy rice pudding recipe that I make with black rice -- the finished product is quite beautiful (and incredibly tasty).

1 c. black rice
1/2 c. sugar
1 can unsweetened coconut milk, shaken well

Bring rice, 3 c. water and 1/4 t. salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes. Stir in sugar, another scant 1/4 t. salt, and 1 1/2 c. coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes). Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.

-------------------
I cooked black rice tonight and unfortunately I mixed WAY too much with my white rice. I wanted to achieve a light lavender color, but unfortunately it turned black. I mixed a cup of white rice with 1/2 cup of black rice. My mother wasn't kidding when she said she only added a tbsp to her white rice.

it looked scary and it tasted really nutty and delicious

if you want to eat it korean style you can add fresh peas to it or some beans and legumes (you can buy the mix at a korean grocery store). Its like health food for koreans and tastes really delicious

--------------------------
Cook 1 part Black Forbidden Rice in 2 parts water. Bring the water to a boil, cover the pot, reduce to a simmer and cook for 30 minutes. Then, leaving covered, remove the pot from the heat, let sit for 15 minutes, then fluff with a fork.

(Copyright 2010 Practically Edible. All rights reserved and enforced.) Read more of this snippet here : http://www.practicallyedible.com/edible.nsf/pages/blackforbiddenrice!opendocument&startkey=Nanjing%20Black%20Rice#ixzz0vPoQlXYF