How to Cook Black Rice

Get your hands on the healthiest, gluten-free, and tastiest rice available today worldwide “Black Rice” aka forbidden rice. Learn how to cook it, use it in your favorite recipes, and enjoy all the benefits this forbidden rice offers. Next time you browse the rice aisle at your local store, grab a bag of this delicious, unique rice.

What Is Black Rice?

Black rice, also known as “forbidden rice,” is mostly grown in Asia, particularly in China, India, Thailand, and Indonesia. It is whole grain rice with a deep purple-black color and a nutty, slightly sweet flavor and chewy texture. Rich in antioxidants, particularly anthocyanins, lower in carbohydrates; it is also a good source of fiber, vitamins, and minerals, and it is naturally gluten-free. Black rice is now popular worldwide for its unique taste and nutritional benefits.

Ingredients for How To Cook Black Rice

• 1 cup (180g) dry black rice (aka. forbidden rice)
• 1 3/4 cups (425ml) cold filtered water or broth
• 1/4 teaspoon (1.5g) kosher salt (optional for flavor)

Recommended Equipment

• A Saucepan or Pot with a tight-fitting lid is needed to cook/steam the rice.
• Fine Mesh Sieve: Needed to rinse excess starch from the rice, especially if using rice from bulk.

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How To Cook Black Rice

Prep the Rice: Packaged black rice comes pre-rinsed, but if using rice from bulk, measure the desired amount and rinse it in a fine-mesh strainer under cold water until the water runs clear.

Measure the Water: Use 1 3/4 cups (425ml) of cold water or broth for every 1 cup (180g) of black rice. The exact amount depends on how soft you want the rice to be. Using broth adds extra flavor.

Soaking Option: Soaking black rice for a few hours or overnight can reduce the cooking time slightly and help the grains cook more evenly. If you soak the rice, use less cooking water about 1 1/2 cups.

Flavor Tip: Consider adding a bay leaf or a few garlic cloves to the pot for extra flavor.

Cook the Rice: In a medium-sized pot, combine the rinsed black rice, water (or broth), and salt (if using). Bring it to a boil over high heat. Cover the pot with a lid, reduce the heat to low, and let it simmer for about 25 minutes. The rice should be tender but still slightly chewy.

Let it Rest: Once the rice is cooked to your desired texture, remove the pot from heat and let it sit, covered (do not open the lid), for about 10 minutes. This allows the rice to steam and become fully tender, preventing it from being overcooked.

Steam Note: Avoid lifting the lid during the cooking process, as this can release steam and affect the cooking time and texture.

Consistency Tip: If you prefer a softer consistency, you can add a bit more water or broth. For a chewier texture, use a bit less liquid.

For Rice Cooker: A rice cooker may be used with the same water-to-rice ratio.

Serve: Fluff the rice with a fork and serve. You can add oil, parsley, and more seasonings if desired. Enjoy your black rice as a side dish with protein, in salads, or as part of various recipes!

Water-To-Rice Ratio

Guidelines for the water-to-black rice ratio and cooking time. Adjust as needed or follow the packaging instructions for specific brands.

Yields: 1 cup (180g) dry rice yields 3 cups (390g) cooked rice.
Use 1 cup (180g) dry black rice and 1 3/4 cup (425ml) cold water

Yields: 1/2 cup (90g) dry rice yields 1-1 1/2 cups (293g) cooked rice.
Use 1/2 cup (90g) dry black rice and 3/4-1 cup (175-250ml) cold water

Yields: 1/4 cup (45g) dry rice yields 3/4-1 cup (147g) cooked rice.
Use 1/4 cup (45g) dry black rice and 1/2 cup (125ml) cold water.

Recipe Tips for Best Results

• Rinse rice until water runs clear, especially if using bulk rice.
• Add extra flavor with bay leaf, thyme, garlic, or use broth instead of water.
• Cook: Avoid lifting the lid during the cooking and resting process.
• Perfect Grains: Gently fluff cooked rice with a fork to separate the grains.
• Let rice rest, covered, after cooking; steam will help the rice become tender and fluffy.

Storage & Serving

Storage: Store any leftover rice in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months. Reheat gently with a splash of water to keep the rice moist.

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