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5 from 3 votes
How to Cook Black Rice
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

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!

Course: Side
Cuisine: American, Chinese, Indian, Thai
Keyword: Black Rice, How to Cook Black Rice
Servings: 6
Calories: 114 kcal
Author: Chris Scheuer
  • 1 cup uncooked black rice
  • 1 teaspoon kosher salt skip the salt if using bouillon
  • 1 chicken or vegetable bouillon cube optional
  1. 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.

  2. 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.

  3. 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.

  4. 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.)

Nutrition Facts
How to Cook Black Rice
Amount Per Serving
Calories 114 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 390mg17%
Potassium 69mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.