How to Cook Black Rice
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!
Servings: 6
Calories: 114kcal
Ingredients
- 1 cup uncooked black rice
- 1 teaspoon kosher salt skip the salt if using bouillon
- 1 chicken or vegetable bouillon cube optional
Instructions
- 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 8 cups 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. Add more water if the rice is not covered by 1-2 inches of water at any point.
- Start checking it at around 30 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. If it's not tender, cook for another 3-5 minutes, then check again.
- Once the rice is tender, drain the it well and set aside. (If making rice in advance, drain it 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. Enjoy or, if prepping in advance, allow the rice to cool, then refrigerate in an airtight storage container.)
Nutrition
Calories: 114kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Calcium: 7mg | Iron: 1mg