This post may contain affiliate links. For more information, see our privacy policy.
If you've never tried black rice, you're in for a delicious surprise. Cooking it can be a bit tricky though, so we're sharing a foolproof guide on How to Cook Black Rice.
Do you know about black rice? I first heard about it several years ago and was super intrigued. Discovering that it's also called forbidden rice, increased my curiosity. I picked up a bag the next time I shopped and gave it a try, following the directions on the package. That first attempt wasn't too successful - it turned out sticky, gummy and clumpy. I tossed it and went back to my old standbys, jasmine and basmati rice.
A few months ago, I decided to revisit black rice and experimented with several different ways to cook it. I came up with a simple technique that results in delicious, non-sticky black rice. I've been using it in lots of recipes since and I want to share of few of them here on the blog (like the delicious Butternut Squash Black Rice Salad below - coming soon!), I thought I'd do a little tutorial on how to cook black rice to save you from the mistakes I made.
What is black rice?
Black rice is, (unlike wild rice) a true rice and a member of the Oryza sativa rice species. There are more than 20 varieties of black rice. The two that are most common here in the United States are black japonica (a blend of short grain black rice and medium grain mahogany rice) and traditional Chinese black rice (sometimes called black pearl rice). Here's what they look like before they're cooked:
Black rice is also called purple rice, forbidden rice and Emperor's rice. It was historically grown only in China and parts of India, but there are now rice growers in the southern U.S who have taken up growing this evermore popular rice variety.
The dark color of black rice comes from a high level of the antioxidant, anthocyanin which is also responsible for the deep color of eggplant, blueberries, Concord grapes, and blood oranges. Actually the bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in any food. This is huge when it comes to health benefits, but we'll get to that shortly.
What does Black rice taste like?
Black rice has a delicious, nutty, roasted flavor that's in some ways similar to brown rice. I love how its delicious yet mild taste makes it a wonderful palette for combining with all sorts of other ingredients.
Why is black rice called forbidden rice?
I found the answer to this question incredibly interesting. The story goes that in Ancient China, black rice was reserved for royalty and the very wealthy because it was believed to be the healthiest of all varieties of rice and would ensure the longevity and health of the emperors. It was cultivated under strict surveillance and the common people were forbidden to grow or consume it - hence the names, forbidden rice and Emperor's rice. Aren't you glad you live in the 21st Century?
Is black rice healthier than white rice?
Yes! Black rice is actually the healthiest of all types of rice. Black rice is sold as a whole grain, meaning that the outermost layer of bran is intact. Whole grains are unrefined, meaning they're not stripped of their high nutrient content and beneficial properties in the milling process. Therefore, black rice retains its antioxidants, vitamins, minerals, and fiber.
As mentioned earlier, black rice has a super high level of anthocyanin, an antioxidant that can help prevent cardiovascular disease, diabetes and cancer. It's also purported to help improve brain function and reduce inflammation. Other nutritional benefits of black rice are that it has a high level of protein, iron and fiber.
Where can I buy black rice?
You can purchase black rice in most larger grocery stores. We live in a small Western North Carolina mountain town and our local grocer carries black rice. If I make a trip into Asheville, our nearest larger city, I can find black rice at most of the groceries there as well as at Whole Foods, both in their bulk bins and in packages on the shelf. You can also find it online.
Cooking methods
There are a number of cooking methods for black rice:
- The traditional method (aka absorption method) - the rice is combined with a specific amount of liquid (water, broth, etc.) and cooked for a specific amount of time.
- The pilaf method - the rice is sauteed in butter or oil with aromatics like onion, garlic, shallots, etc. and then combine with a specific amount of liquid (water, broth, etc.) and cooked for a specific amount of time.
- The pasta method - the rice is started in a larger amount of liquid (water, broth, etc.) and cooked until tender, then drained.
After lots of trials, I found that the pasta method works best as it's the most consistently reliable method for cooking black rice. The flavor is great and the individual rice grains remain separate. Both the traditional method and the pilaf method can have inconsistent results, depending on the age of the rice and the exact amount of time it's cooked.
In other words, with the traditional and pilaf cooking methods, sometimes the rice turned out perfect, sometimes crunchy and undone and sometimes sticky and gooey. The recipe I'm sharing below uses the pasta method.
So be sure to pick up a package or two of black rice next time you're grocery shopping. We'll be sharing this wonderful Butternut Squash Black Rice Salad tomorrow! You definitely want this one in your arsenal! It's fresh, healthy and super delish!
Café Tips on How to Cook Black Rice
- Although you can use either japonica or traditional black rice (they're both delicious), I really like the traditional (also sometimes called pearl black rice) as it makes a prettier presentation. All the little grains stay intact and remain a nice deep color.
- You can use plain water for this recipe or add one chicken or one vegetable bouillon cube. Don't be tempted to use all broth as it gets very concentrated by the end of the cooking time and even low sodium broth will make the rice too salty.
- Cooked black rice keeps very well so it's great to make ahead. I like to make a double batch and use it all week long for sides and salads. Just drizzle it with a tiny bit of olive oil after it cools then stir with a fork to coat the individual grains before storing it in the refrigerator.
- Don't skip the rinsing and swishing step in the recipe. It helps to eliminate the excess starch which can make the rice gummy.
- 12 cups of water may sound like a lot but most of it will be evaporated during the cooking period.
- Next time you're thinking of serving rice as a side, think about how pretty it might be with black rice. For example, this Coconut Curry Chicken or this Asian Maple Glazed Salmon would be gorgeous served with black rice!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Next time you're thinking of serving rice as a side, think about how pretty it might be with black rice. Do you know about black rice? It's delicious, fun and beautiful and can be substituted for jasmine, basmati or long-grain rice. It makes a dramatic statement, but it's easy to prepare if you know just a few simple tips and tricks!
- 1 cup uncooked black rice
- 1 teaspoon kosher salt skip the salt if using bouillon
- 1 chicken or vegetable bouillon cube optional
-
Place the rice in a medium-size bowl and cover with water. Let the rice soak for 5 minutes then, place one hand in the water and swish the rice vigorously for 15 seconds. Pour the rice into a fine-mesh strainer and rinse for 20 seconds.
-
Drain the rice well, then transfer it to a medium-large saucepan. Add 12 cups (2.8L) of water and the salt (or add a chicken or veggie bouillon cube if desired instead of the salt) and bring to a boil.
-
Once the mixture is boiling, continue cooking (uncovered) at a medium boil for 35-45 minutes. Start checking it at around 35 minutes by removing a small amount of rice with a slotted spoon. Cool for a minute then taste. The rice should be tender, but still a bit chewy.
-
Drain the rice well and set aside. (If making rice in advance, drain well then drizzle lightly with olive oil and stir with a fork to coat. Taste and season as needed with kosher salt and a little black pepper. Allow to cool slightly, then refrigerate in an airtight storage container.)
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission – and we continue delivering delicious recipes to you
Trinity says
Holy moly 12 cups of water?! I've never used that much water for a cup of rice. Is it just because of this type of rice? I just mSe this and had SO MUCH water leftover after 40mins of cooking and after the straining it off the rice is still very moist and wet. Is this how it is supposed to be?
Chris Scheuer says
Hi Trinity, if you cook rice for 35-40 minutes with the cover off, most of the water will evaporate. After it's well-drained, it should be nice and tender. It's similar to the method used for pasta.
Geraldine Tonkin says
I'm wondering if you could use the dry roasting method? I used to cook brown rice that way - dry roast in saucepan before using absorption method - or pasta method.
Chris Scheuer says
This is the pasta method. I find that I ger more consistently good results this way.
Geraldine Tonkin says
Wondering if its possible to ghet black rice flour? Thanks for your info 🙂
Chris Scheuer says
Hi Geraldine, I've seen brown rice flour but haven't ever seen black rice flour.
Danette Kerrigan says
Made this last night- the pasta method was a game changer!! perfect texture, amazing flavor.
Chris Scheuer says
Yay! Thanks for letting us know, Danette!
Donna DArcy says
Hi There, just wondering if you can make this rice the day of and then reheat before serving?
Chris Scheuer says
Hi Donna, yes, that definitely would work!
Gloria Cabernoch says
I used to buy black rice at Trader Joe’s. When cooked it was very sticky and almost black. They have since stopped carrying it. I bought Lindbergh’s but it was too much like basmati, just dark. No delicious stickiness and too separate. Any suggestions for what brand or variety I could buy!? Thanks!
Chris Scheuer says
Hi Gloria, I have enjoyed the Lotus Foods brand of black rice.
unanimous says
There are other black rices such as haitian black rice made from mushroom and they call it "Djon Djo" just wanted to tell other if they want to try different black rices
Chris Scheuer says
Thanks!
Sushanth says
Hi,
Your content is amazing, I loved it a lot.
Sushanth
sueli says
Hi, hope everyone is well with this epidemic time
Sometimes I and my family cook black rice. And also sometimes we mix with rice and black rice, looks and test great. Of course we need to boiling the black rice first because it takes more time to cook.
I have a question, may you know, I am crazy to make the black rice as the Gosman's restaurant in Hamptons serve with Tuna.
Their rice is creamy, test so good. I believe they make them as a risoto. I looked for some recipes for black risoto, but I am no sure if will be the same. If you have the recipe could you send to all of us.
I appreciate
Sueli
Chris Scheuer says
Hi Sueli, we love black rice too! It's so unique and makes a pretty canvas. The Gosman's rice sounds wonderful but I don't honestly know how they do it. Sometimes if I taste something, I can reproduce it but, sadly, I've never been to Gosman's.
L says
Yo Sueli,
u can use black rice strains instead of carnaroli, aquarello or other typical risotto rice varieties. Some might work better than others.
Go for the classic italian risotto preparation method, it will probably take slightly longer than white rice..
To make it creamy use aged parmigiano cheese or pecorino. (Adjust salt correctly as the cheese is already salty)
Melanie says
I'm excited about trying the recipe and want to double it. Is it necessary to double the water as well? That seems excessive and will take a while to boil. But, if that is how to achieve the perfect black rice, I will do it.
Chris Scheuer says
Hi Melanie, you don't have to double the water. Just check it every now and then and if it seems to be getting low, add a little extra water.
Michele says
Where I live, I can only find black glutenous rice. Is it the same thing?
Liz says
I love that this is whole grain rice! I cannot wait to give it a try! xoxo
Amanda says
Can you cook it in an Instapot?
Chris Scheuer says
Hi Amanda, I'm sure you can cook black rice in an instant pot but not with this recipe. This rice is cooked uncovered and most of the water evaporates as it cooks, then it's drained. 12 cups of water would be way too much in an instant pot.
Kim says
Should the rice be boiled with the pan top on as with traditional white rice or off to evaporate more of the 12 cups of water? Thanks so much!
Chris Scheuer says
Hi Kim, the rice is cooked uncovered like you would pasta. I've clarified that in the instructions. Thanks for asking.
Laura says
12 cups of water? Can I get away with less?
Chris Scheuer says
Hi Laura, most of the 12 cups of water will evaporate as it cooks. If you start out with less you may need to add some hot water as the level gets low.
Linda says
Hi Chris,
What a great idea!! Do you think I should rinse the rice if I want to make a tower to serve scallops on top of it? Thanks Linda
Chris Scheuer says
Hi Linda, I would still rinse it. I think there will be enough starch for it to stick together. I would just line a cup or ramekin with plastic wrap, then pack the black rice in. Invert it onto the plate and give the cup or ramekin a little tap. Pull off the plastic and you should be good to go.
Linda says
Hi Chris,
Thanks so much for responding so quickly. I really appreciate it as I'm having a dinner party this weekend. Cheers. Linda
Barbara says
In the recipe, does step 4 precede step 3? Seems it must! Take a look.
Love your blog!
Chris Scheuer says
Yes, you are right, Barbara! Thank you, I've corrected that. We were trying to get to the airport this morning to catch a flight and I missed that. I love having extra "eyes" out there looking after me 💕
Sharl says
I had black rice salad in a Brazilian restaurant one time and it was sooooo good!! I've always wanted to try black rice at home but just never got around to it, so now this makes me want to try it. Thanks!