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How to Cook Black Rice

Learn how to cook black rice for salads and side dishes using 3 easy methods – the absorption method, the pasta method, and the pilaf method.

Ingredients

For the Absorption Method:

For the Pasta Method:

For the Pilaf Method:

Instructions

For the Absorption Method:

  1. Add water and rinsed black rice to a saucepan.
  2. 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.
  3. 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:

  1. 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.
  2. Strain the black rice using a mesh colander.

For the Pilaf Method:

  1. 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.
  2. Add the black rice and cook, stirring until the grains are well coated in oil and become fragrant.
  3. 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.
  4. Take the rice off the heat and let it stand covered for about 5 to 10 minutes then fluff with a fork and serve.

Notes

1. Troubleshooting for the absorption and pilaf methods:

2. What to keep in mind for the absorption and pilaf methods:

3. Nutrition information is a rough estimate for 1 out of 4 servings of black rice cooked using absorption method with 1/8 tsp of salt.

Nutrition

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