Learn how to cook black rice with three simple and effective methods: the absorption method, the pasta method, and the pilaf method. These techniques have been tried and tested by readers, who’ve shared their tips and results in the comments. This isn’t just another black rice recipe — it’s a complete guide to mastering black rice from start to finish.
I had always wanted to try black rice but never taken the time to do it until just recently. My local grocery store started selling it about 2 months ago, and I bought a package right away.
To my surprise, there were no cooking instructions on the packaging, and since I had no idea how to cook black rice, I assumed that the standard ratio of 1 part rice and 2 parts water would work just fine.
However, it didn’t turn out as well as I expected.
I actually had to experiment quite a bit to find the best ratio of rice to water.
As I was doing my research, I also learned how to cook black rice using three different methods and found quite a few useful tips and tricks.
If you are new to cooking black rice, here are a few interesting facts about it…
What is Black Rice?
Black rice, also called purple rice, forbidden rice, and Chinese black rice, is a type of whole-grain rice that is quite dark in color.
It can be completely black or more of a dark purple or burgundy with some multicolored kernels. When black rice is cooked, it turns dark purple.
Why is Black Rice Black?
Black rice gets its dark color from the antioxidant called anthocyanin.
It’s the same nutrient that is found in many purple-colored fruits and vegetables, such as blueberries and eggplant.
How Does Black Rice Taste?
Black rice tastes very similar to brown rice and is often described as having a “nutty” flavor. It’s quite dense and chewy.
Depending on the cooking method, black rice can also be quite sticky.
Is Black Rice Nutritious?
Yes, black rice is very nutritious. It’s high in antioxidants, protein, and fiber and is a good source of iron.
Is Black Rice and Wild Rice the Same Thing?
No, black rice and wild rice are quite different.
They are grown and harvested in different ways. They also taste differently and behave differently in cooking.
What is the Glycemic Index of Black Rice?
The glycemic index of black rice is 43, and the glycemic load is 14 (source: glycemicindex.com).
Is Black Rice Gluten-Free?
Yes, black rice is gluten-free.
How do You Serve Black Rice?
Black rice can be served as a simple side dish just like you would serve white or brown rice.
It makes an excellent base for grain and veggie bowls and grain salads.
It also tastes great in burritos and wraps. Since black rice is naturally sticky, it’s perfect for sushi. Black rice is also often used to make desserts and puddings.
For example, it would taste great served with this Vegan Mushroom Goulash, these Healthy Turkey Meatballs, or this Pan Fried Rainbow Trout.
Is it Better to Pre-soak Black Rice Before Cooking?
Pre-soaking hard grains such as brown or wild rice is a popular method of reducing cooking time.
Since black rice also takes a long time to cook, I decided to experiment with pre-soaking it to see how it turns out.
The results were quite surprising.
I found that pre-soaking for 1 hour didn’t change the cooking time at all and didn’t affect the taste or the texture of the cooked rice.
Pre-soaking the rice overnight only reduced the cooking time by 5 minutes but changed the texture of the cooked rice quite a bit.
The pre-soaked cooked black rice was clumping together, most of the kernels burst open, and the rice became very sticky when it cooled.
Although pre-soaking black rice just to reduce the cooking time doesn’t make much sense, it might still be a useful step to do for other reasons, for example, to make it easier to digest.
Tips
- Black rice takes longer to cook than white rice, so plan accordingly.
- The purple pigment in black rice is so strong that it will stain anything and everything. So, use glass or metal cookware and wipe your countertop immediately if you get any wet black rice or purple-colored liquid on it. Also, make sure to protect your clothing. Black rice will also stain any food it’s cooked with.
How to Cook Black Rice: The Basic Methods
There are three basic techniques that can be used for cooking almost all hard grains – the absorption method, the pasta method, and the pilaf method.
Here is how you can use these methods for cooking black rice:
Method # 1 – The Absorption Method
The absorption method is the most basic and popular method of cooking grains.
This technique requires the grain to be cooked in a specific quantity of liquid that should be fully absorbed by the grain by the end of cooking.
When using the absorption method, you can also use broth instead of water to give the dish more flavor.
The Ingredients:
- 2 1/4 cup water or broth
- 1 cup of black rice, rinsed
- 1/8 tsp of salt (or to taste)
The Method:
To cook black rice using the absorption method, add water, and rinsed black rice into a saucepan. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes.
Resist the urge to open the lid too often to check on the rice because this will let a lot of steam out. Continue cooking until the rice is tender and chewy and all water is absorbed.
Take off the heat and let it stand covered for about 5 to 10 minutes, then fluff with a fork and serve.
Troubleshooting:
If all the water has evaporated, but the rice is not fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.
Keep in Mind:
The time and water-to-rice ratio required to cook the perfect black rice using the absorption method very much depend on the amount of water that evaporates during cooking.
And this, in turn, depends on your cooking environment, such as the saucepan and lid you are using, the humidity in your area, the altitude you live in, etc.
So, you might need to experiment to determine the ratio and timing that works best for you.
Method # 2 – The Pasta Method
The pasta method of cooking hard grains isn’t very popular, but it is super easy and works very well with black rice.
This technique requires the grain to be cooked just like pasta in a large amount of water in a pot without a lid. When the grain is cooked, the water is discarded.
It is an excellent method of cooking black rice because you don’t have to figure out and remember the exact ratio of water to rice.
It results in black rice with a very nice non-sticky consistency.
It’s also more flexible as you can taste the rice during cooking to check for doneness. In addition, you don’t have to worry about burning the rice or getting a hard crust at the bottom of the pan.
The disadvantages of this method are that you can only use water and not broth for cooking as you will be discarding it at the end, and some nutrients will also be lost in the discarded water.
The Ingredients:
- 6 cups of water
- 1 tsp of salt
- 1 cup of black rice, rinsed
The method:
To cook black rice using the pasta method, add the water, rinsed black rice, and salt to a large pot. Bring to a boil and cook for about 30 to 35 minutes until the rice is tender and chewy. Strain the black rice using a mesh colander.
Method # 3 – The Pilaf Method
In the pilaf method, grains are lightly toasted in oil with aromatics such as vegetables, herbs, and spices first and then simmered in water or stock.
To prepare a fragrant pilaf, you can use carrots, onion, shallots, garlic, ginger, fennel, celery, green peas, bay leaves, cumin, thyme, etc.
You can also experiment by cooking the black rice pilaf with chicken or vegetable stock instead of water.
The Ingredients:
- 1 Tbsp olive oil
- 1/4 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 cup black rice
- 2 1/4 cup water
- 1/8 tsp salt (or to taste)
The Method:
In a saucepan, heat the oil over medium heat. Add the onion and cook stirring occasionally, until the onion is translucent for about 2 minutes, then add the garlic and cook for about 30 seconds.
Add the black rice and cook, stirring until the grains are well coated in oil and become fragrant. Then add the water and salt and bring to a boil.
Reduce heat, cover, and cook until the black rice is tender and chewy for about 30 to 35 minutes. Take the rice off the heat and let it stand covered for about 5 to 10 minutes, then fluff with a fork and serve.
Troubleshooting:
If all the water has evaporated, but the rice is not fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.
Keep in Mind:
The time and water-to-rice ratio required to cook the perfect black rice pilaf very much depend on the amount of water that evaporates during cooking.
And this, in turn, depends on your cooking environment, such as the saucepan and lid you are using, the humidity in your area, the altitude you live in, etc.
So, you might need to experiment to determine the ratio and timing that works best for you.
Now It’s Your Turn!
I’ve had a lot of fun testing these cooking methods and eating all that black rice, and now it’s your turn!
Please let us know in the comments below what is your favorite method of cooking black rice.
Do you like it? Do you cook it often?
And if you have tried any of the techniques described in this post, please give this recipe a 5-star rating!
How to Cook Black Rice
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Equipment
Ingredients
For the Absorption Method:
- 1 cup black rice (rinsed)
- 2¼ cup water
- ⅛ tsp salt or to taste
For the Pasta Method:
- 1 cup black rice (rinsed)
- 6 cups water
- 1½ tsp salt or to taste
For the Pilaf Method:
- 1 Tbsp olive oil
- ¼ medium onion (thinly sliced)
- 1 garlic clove (minced)
- 1 cup black rice
- 2¼ cup water
- ⅛ tsp salt or to taste
Instructions
For the Absorption Method:
- Add the water and rinsed black rice to a saucepan.1 cup black rice, 2¼ cup water
- Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover and cook for about 30-35 minutes. (Don’t open the lid too often because this will let a lot of steam out.) Continue cooking until the rice is tender and chewy and all water is absorbed.⅛ tsp salt or to taste
- Take off the heat and let it stand covered for about 5 to 10 minutes then fluff with a fork and serve.
For the Pasta Method:
- Add the water, rinsed black rice, and salt to a large pot. Bring to a boil and cook for about 30 to 35 minutes until the rice is tender and chewy.1 cup black rice, 6 cups water, 1½ tsp salt or to taste
- Strain the black rice using a fine mesh strainer.
For the Pilaf Method:
- In a saucepan, heat the oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 minutes then add the garlic and cook for about 30 seconds.1 Tbsp olive oil, ¼ medium onion, 1 garlic clove
- Add the black rice and cook, stirring until the grains are well coated in oil and become fragrant.1 cup black rice
- Add the water and salt and bring to a boil. Reduce heat, cover and cook until the black rice is tender and chewy for about 30 to 35 minutes.2¼ cup water, ⅛ tsp salt or to taste
- Take the rice off the heat and let it stand covered for about 5 to 10 minutes then fluff with a fork and serve.
Recipe Notes
- Black rice takes longer to cook than white rice, so give yourself extra time.
- Its deep purple pigment is prone to staining, so use glass or metal cookware, wipe up spills right away, and protect your clothes. It can also stain any other food it’s cooked with.
- The nutrition information is a rough estimate for 1 out of 4 servings of black rice cooked using the absorption method with 1/8 of a teaspoon of salt.
Troubleshooting for the Absorption and Pilaf methods:
- If all the water has evaporated but the rice is not cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.
What to keep in mind for the Absorption and Pilaf methods:
- The ideal time and water-to-rice ratio for cooking black rice depends on how much water evaporates during cooking, which varies with factors like your saucepan and lid, local humidity, and altitude. You may need to experiment to find what works best for you.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
All the three methods are working perfect.
Thank you very much for all the tips on cooking black rice. I decided to give it a try and I’ll use your suggetions. Thank you for taking your time to share what you’ve learnt. 🙂
I don’t know; I’ve tried cooking black sticky rice with white sticky rice. I tried the traditional way, like cooking brown and white rice in the rice cooker and also presoaked black rice for two days. During the time I was cooking this, the black rice was so hard, and the white sticky rice was already done. Then I transferred this to a steamer and steamed it further for 1,2,4,5 hrs, and then I gave up; the darn back rice is still hard!
@MarN, Oh my God, this sounds awful!!! Sounds like the black rice you were using may be very old. It has probably dried out beyond help.
Me again. I stored the pressure-cooked rice pilaff overnight (made with the tomato liquid juice from my stuffed peppers) and tasted it the next morning. VERY tasty. Cooked, nutty. And that’s cold. Could be good for a salad with green beans, feta olives and boiled eggs. So, for me, it was 1 small chopped red onion, a large minced clove, and olive oil to fry with the raw rice. 2,5 cups of liquid, 15 minutes pressure cooked, release steam, stir, and pressure for another 10 min. Then leave to cool before setting aside. Reuse cold or reheated, as a salad or accompaniment to maybe a curry or Asian dish with chopped coriander leaves. THANKS for setting me on the road with this.
@An, I am so glad it worked out! Thank you for sharing 🙂
Great info on Black Rice cooking, thank you. I’ve done black rice in a rice cooker sometime back, yes it was a little chewy. This time I tried in a pressure cooker! Pilaf style. 15 min, still too watery. Another 10 minutes. Mmm not sure. Just didn’t look appetizing. LOL. I was starving in the end, so didn’t wait to cook and taste, ate my stuffed peppers on their own, which was real healthy too, I guess. HAHA. I’ll try again with a fresh packet of rice; think my rice is old. Just recently diagnosed with Type 2, so the benefits intrigue me.
Another easy-to-follow recipe :). We’re such fans of black rice and red rice (if you haven’t tried it, it’s easier to cook than black rice and super nutritious). But black rice does turn out stickier. A great side to Malay, Thai, and Indonesian curries. But I found it wasn’t great for Middle Eastern or Indian pulaos (pilafs) and biryani because it gets sticky. I find it very forgiving; nearly impossible to add too much water. But takes at least 40-45 mins or more to cook. So I make it when there’s enough time. Otherwise, red rice it is, because with red rice the pasta method works well. And while it’s probably not true somehow I always feel I’m losing more nutrients throwing out extra water with Black rice than red rice :). The best part is minimal rinsing compared to the palaver of cooking white rice 😀 !
@HG, Great info! Thank you for taking the time to share it with us 🙂
So you don’t rinse the black rice for the pilaf method? I mainly ask because I don’t want to lose any of the nutrients. Thanks.
@Joe, It depends. If I trust the brand, I don’t rinse it. If it’s from a brand I don’t know very well or from a bulk bin, I do rinse it. Mostly, I do rinse it. I am not worried about the loss of nutrients from rinsing. I worry about the impurities and the dust in the grain. But it’s personal preference, I guess.
I made this black rice recipe using the absorption method for the first time. I had to add a few tbsp of water after 25 minutes as it wasn’t entirely cooked. It turned out very well but next time I’ll flavour it more. Thanks for the good tips.
Very informative
My Korean tutor said to cook a mixture of 10% black rice and 90% white rice. This mixture is what I have seen in Korea. I use my rice cooker on the “mixed” setting and it comes out great.
Thanks so much for all the work & info you shared. The sealed pack I bought says it’s steamed. Does this mean it’s already cooked? It feels rather hard & seems stuck together. I haven’t opened it yet. How can it be cooked & not spoil? Thanks.
@Sandy, Sounds like it’s parbailed or partially pre-cooked. It’s common with rice. You can buy parboiled white rice, for example. Usually, parboiled rice cooks faster.
Thank you, Maria, for doing all the research into this unusual rice. I live in South Africa and have never seen it before. My first attempt at cooking it ended in dismal failure, and I’m just about to use your pasta method, so expect that it’ll be a great success.
I came across your instructions on how to cook black rice on my Google search.
Very detailed and excellent information.
Thank you
Thanks for the great instructions. I can’t wait to try this. Just have to choose between method 1 and 3.
I suffer from jaw tightness and clenching therefore I cant really eat hard chewy things. What method makes the most softness black rice? and is it still quite chewy? Thanks in advance!
Oh my gosh I’m here in September of 2021 and I am so so appreciative of the three methods of cooking. This is what I do and there are specific rices that will lend themselves to certain types of cooking. I am way, way delighted that you have examples of all three techniques and the rice’s reaction to it. Thank you, thank you!
PS: I definitely agree your environment will influence how much water you do use. I spent 20 years cooking in humidity at sea level and then I moved to the high desert and I was completely flabbergasted that I had to actually introduce a lot more things like water and so forth. None of my old ways worked at all.
@Paula, I do a lot of mountaineering, and have a light-weight pressure cooker, which makes all the difference. At sea level, my standard PC 28# oscillator cuts cooking time in half, and at high altitude (>4000 ft) I can cook anything I could at sea level. It only weighs a little more than an ordinary camping pot, but saves huge on fuel weight & bulk.
Thank you! I had a packet of black rice in the cupboard – in fact it was the only rice in the cupboard, so I couldn’t afford to stuff it up. Following your directions, it turned out great and my guests enjoyed it thoroughly. You got me out of a jam! Thanks again!
Thanks for sharing this detailed description. Here’s a great recipe for rice salad (you can fry the rice but we don’t, we just serve as salad.)
https://www.foodandwine.com/recipes/pineapple-black-fried-rice
@Ann, Thank you so much for sharing!
Which method did you like the best when you were testing all of these?
@Laura, I like them all. If you are cooking it to make a black rice salad, I recommend the pasta method. Otherwise, I don’t have a preference.
I’m REALLY confused!
For the absorption method, you say 1 cup rice to 2-1/4 cups of water. That’s almost double the amount of water others (such as Martha Stewart & ‘allrecipes’) tell you to use.
Misprint?
Well, this is what worked for me. I am only sharing my experience. I am not sure what others recommend.
All 3 methods have worked for me on several occasions as I’ve opted to try each one respectively, multiple times. The steam method is my personal preference with the pilaf method a very close second preference. Initially I chose to use water but have chosen various types of broths & stocks ever since. I sincerely appreciate you sharing your detailed findings as it is extremely helpful for anyone new to the awesome benefits of this rice. Patience, patience and even more patience is the important key(s) to preparing this rice with any method. Even when time wasn’t in abundance; I’ve found that being patient pays off.
Hi Jay! So glad you found this article helpful! Thank you for taking the time to leave a comment 🙂
Hi Maria, do you know if there is such thing as black rice flour? Would be fun to make purple colour pancakes or muffins :). I used red rice flour a couple of times in baking when recipe called for white rice flour. The result was good. Don’t know much about red rice, do you?
Hi Anna! Yes, black rice flour is a thing. I guess it should work just like regular rice flour. However, I haven’t tried it yet. Don’t know much about red rice.
I am a 55 year old that has lived mostly in the south. I have always loved trying new things. I decided to try black rice and began investigating how to cook, the history of black rice and the health benefits. I got excited. I am so glad I came across your page on different ways to cook the rice. I’m still learning and unsure to tell you the truth. Would love to have a recipe for a cold black rice salad if you have one.
Hi Monya! At this time, I don’t have a black rice salad recipe I can recommend. But if you find a recipe that appeals to you, I highly recommend using the pasta method to cook black rice for the salad. I find that black rice which is cooked using the pasta method is less sticky when cold, so it’s much better for salads.
@Monya, I love this recipe which introduced me to black rice…the lemon honey dressing is great, and this salad made me actually like walnut again, ha!
https://www.epicurious.com/recipes/food/views/black-rice-salad-with-lemon-vinaigrette-51160880
I tried 2 cups of black rice in a pot which I filled with water till the water was 1 1/4 inches above the rice which was pretty close to your 2 1/4 cups water per 1 cup rice. Boiled water and rice on high until the water was even with the rice (about 15 min) then turned down to low and simmered for another 15 and it turned out perfect – just like you said! Thanks so much.
So glad it worked out. Thank you for sharing!
Add 1 tablespoon of butter and generous spices of your choosing, i.e. Cajun, jerk. And use the rice as a bed for your favorite piece of fish or chicken.
Great idea! Sounds like a perfect meal 🙂
beautifully explained…in india, we cook in pressure cooker..
Good to know. I am planning to try cooking it in the Instant Pot. Curious to see how it will turn out.
Hello Maria, my neighbor surprised me with some black forbidden rice today. I hadn’t prepared it in a while which lead me to your knowledgable instructions. However, I was reading the comments and do recall how to steam BROWN rice. It is altogether different. Put the rice in a pyrex or stainless steel container that fits into a pot. Put an amount of water in the inner contain equal to the amount of rice (1:1 ratio). Fill the pot with water in one of two methods:
Method with steamer rack: use a metal steamer to raise the inner rice container above the water (OK if some water reaches the inner container, an inch or so).
Method without steamer rack: with rice container in place inside pot, fill with water approximately 1/4 to 1/2 of inner pot (like a bath). Same amount of water for the inner container (1:1)
Cooking time does vary a bit. The second method (without the rack) is quicker I think.
Tonight, I preferred using your absorption method but I cut the water considerably. I measured out 1 1/4 cups of rice (I washed unnecessarily causing some absorption). I boiled 1 3/4 cups of water in which I immersed the rice and after a couple of stirs, I placed the lid on and let the rice cook on simmer for 34 minutes. The aroma indicates near completion. Finally, I quickly peaked to see if rice was done and notice it was dry, and after a quick stir, spooned a sample then promptly closed lid. But leaving it undisturbed is best. There’s some guesswork but the results are good! I really like the chewiness, but the sweetness isn’t what I prefer.
Hi Connie, thank you so much for your detailed instructions on how to steam black rice. It’s very helpful. I am going to try it one day. 🙂
Dear Maria, I think your post would be more complete adding a fourth method to cook which is the most usual way of cooking black rice which is steaming it. I am in fact afraid people will read your blog and think that the usual ways of cooking it are different from the actual main way of cooking it.
Presoaking for me is optional, and I use 1/3 of water in the dish where there is the rice and much water to the steamer. Usually it takes a little bit without presoaking. Maybe 30 mini to one hour but it is worth . I live in Asia but I am from Europe btw
Hi Giada, thank you for taking the time to leave a comment. It’s very helpful 🙂
Hello Maria, thank you for you ample forbidden rice article. I went for method # 3, the Pilaf Method. I doubled the recipe, sauteed with thinned-sliced red onions and black garlic cloves, roasted the rice, added chicken broth and pink salt, finally decorated it with red bell pepper slices while let it stand for 10 – 15 min. Total success, I will try the 2 other methods shortly. Thank you again and stay safe.
So glad the article was helpful! The way you prepared the rice sounds delicious. Thank you for taking the time to leave a comment 🙂
Wow! I love black rice and we eat it here now and then due to its price. I love this article, you took a lot of time to do research and that’s great. I had never seen the dark black rice, thank you for making me discover that one.
Can black rice be cooked in a rice cooker? And what would the ratio be?
Yes, it can be cooked in a rice cooker. I am not sure what the ratio would be because I don’t own a rice cooker so I am not able to test it. I think it should be the same as for the stovetop absorption method. Also, keep in mind that it takes much longer to cook so make sure the timing is set accordingly.
Hy I use 1/5 to 1/3 of water with a rice cooker and I don’t presoak and still like the outcome. But when putting water for the steamer put much because it takes a little bit to cook without presoaking
Excellent post! Well written, with clear instructions and plenty of information. I will try the pilaf method tonight.
I am so glad you found this post helpful!
Mam, is it suitable for diabetics than ordinary white rice? Please tell me. Thanks.
Hello Vivek! Thanks for reaching out. Unfortunately, I am unable to comment on whether or not an ingredient is suitable for a particular diet.
Is it possible to cook black rice by steaming it?
Someone has mentioned in the comments below that their mother would soak black rice overnight and then steam it the next day. So, I guess it is possible. I never steam grains, so I am not familiar with this method.
Hello. I live in Asia and in every house there is a steamer. Rice will only be steamed here ! But don’t add too much water to the rice but add much to the steamer . Don’t need to presoak. I like it as it is. Only steamed
Fantastic post! Thank you!
Great job Maria,
Your great method of explaining how to cook black rice was very helpful. Thank you.
I am so glad it was helpful! Thank you for taking the time to leave a comment 🙂
Thank you for the extensive description of the art and science of the Black Rice. Awesome.
Please help share how can we cook the Black rice until it has a chewy and or sticky texture. Going to use a rice cooker in this application.
Can black rice be soaked overnight and steamed the next day. I remember my mother steaming the rice and adding coconut and sugar to it.
I am not sure. I haven’t tried this method. In general, I never steam grains.
I am the worst at making any type of rice. It always comes out mushy and clumpy. I was hesitant to try the pasta method but thought trying a new technique couldn’t hurt! To my surprise, the rice came out PERFECT! It was tender and each grain of rice was light and moved freely. No fluffing was required. Great recipe! 5 stars!
Hi! How many times do we have to rinse the rice? Is once enough or do we have to repeat the process x number of times? Thank you!
Hi Jess! The general recommendation is to rinse grains until the water runs clear. In the case of black rice, the water will never be completely clear because of the purple pigment, but it shouldn’t be super cloudy either. I usually rinse it 3 to 4 times. Hope this helps.
Thank you for your comprehensive article. I am impressed by how thorough you have been. You have given me the confidence to cook this grain.
I am so glad you found this article helpful! Thank you for taking the time to leave a comment 🙂
Have purchased a purple colour rice bag – assuming that is wild rice – Now I know its Chinese black rice !!! I have tried out so many options – but all options end up having disasters — (Pack was with Chinese letters and there I have not been able to find even a single English letter 🙂 )
Thank you for the very detail note… This is surely going to be very useful !!!
Thank you again
I am so glad you found this post helpful!
After initial boiling for the pasta method do you cook at medium heat with the lid off.
Great options
No, I just strain it using a mesh colander and shake off the excess water. If you still think there is a lot of liquid left then you could put it briefly on the stove (for about 30 seconds or so) to help the excess water evaporate.
This was super helpful!!!! Thank you so much I got all the info I needed in one article instead of 3 or 4!!! 🙌🙌🙌 to you rice was perfect!
This was very helpful! My rice turned out perfect. Thank you for the recipe.
This was very helpful! My rice turned out perfect. Thank you for the recipe.
Maria, I am wondering if you can use the pilaf in a rice cooker? Perhaps cook it with oil and spices and vegetables for a few minutes on stove top then transfer everything plus water to a rice cooker.
It depends on your rice cooker. Some rice cookers are just for cooking grains in water and nothing else. If your rice cooker allows for cooking in oil with the addition of onions and vegetables, then it should be fine.
Maria, I am wondering if you can use the pilaf in a rice cooker? Perhaps cook it with oil and spices and vegetables for a few minutes on stove top then transfer everything plus water to a rice cooker.
Very helpful. Just bought some black rice today. Looking forward to learning how to cook the black rice.
I am so glad you found this post helpful! Thank you for taking the time to leave a comment 🙂
I love that you give different options of cooking the rice, the background nutritional info and handy tips, like the fact that it stains, which in my case with white kitchen countertops is really useful. I bought the rice yesterday for the first time and was perplexed by the lack of directions on the packet. So now I feel prepared. Thank you!
One question though. I bought it as a solid square block in the packet. Is this usual?
Hi Simone! I am so glad you found this article helpful. Is the black rice you bought vacuum sealed? If yes, it’s quite common for grains to be sold this way. I’ve never seen black rice sold like that but I often see regular white rice. Coffee is also often packaged this way.
Having just purchased a bag of black rice I found your article very informative. I think I will probably try the pilaf method as it may break the husk easier as it does rissotto rice. Thank you for this.
You are very welcome! I am so glad you found this article helpful 🙂