In a medium lidded saucepan, combine the Forbidden Rice (1 cup) with Water (1 1/2 cup). Bring to a boil, turn the heat down to low, and cover. Cook for 20 minutes, until the liquid is absorbed and the rice is al dente.
Remove from heat and let stand for 10 minutes, fluff with a fork.
Meanwhile, toss Carrot (0.5 pound) and Radish (1 bunch) together with Rice Vinegar (1/4 cup) and Salt (1 teaspoon). Let sit in the mixture, stirring occasionally, for 15 minutes.
Add the rice to the vegetables along with some Fresh Chives (2 tablespoon) and Olive Oil (1 tablespoon). Toss to combine.
Transfer to a serving dish and garnish with additional chives if desired.