Why You’ll Love This Recipe
I love cooking black rice because it requires very little hands-on preparation. Once the rice and water are simmering, I can leave the pot covered while the rice cooks.
I also enjoy its distinctive texture. Black rice stays pleasantly chewy compared with softer white rice, making it especially good for grain bowls and salads.
Another advantage is how easily I can change the flavor. I can cook the rice in broth instead of water, add aromatics, or finish it with herbs and seasonings to complement the rest of my meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Black rice
- Water
- Fine sea salt
- Olive oil or butter, optional
Directions
1. Rinse the Black Rice
I place the black rice in a fine-mesh strainer and rinse it thoroughly under cool running water.
I gently move the grains around with my hand while rinsing. The water may become purple or dark because of the natural pigments in the rice, which is normal.
2. Combine the Rice and Water
I add 1 cup of rinsed black rice and about 1¾ cups of water to a medium saucepan.
I add a pinch of salt and, if I want a little extra richness, a small amount of olive oil or butter.
3. Bring to a Boil
I bring the water to a boil over medium-high heat.
As soon as it begins boiling, I reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the Rice
I let the black rice simmer gently for approximately 30–35 minutes without repeatedly removing the lid.
I check it toward the end of the cooking time. I want the grains to be tender but still slightly chewy.
5. Let It Rest
Once the rice is tender and the liquid has been absorbed, I remove the saucepan from the heat.
I leave the pot covered and let the rice rest for about 10 minutes. This helps the remaining steam finish cooking the grains and improves their texture.
6. Fluff and Serve
I remove the lid and gently fluff the black rice with a fork.
I taste it and add more salt, butter, olive oil, or other seasonings if needed before serving.
Servings and Timing
One cup of uncooked black rice generally gives me about 3 cups of cooked rice, although the exact yield can vary slightly depending on the variety.
- Servings: approximately 4
- Yield: about 3 cups cooked rice
- Prep time: 5 minutes
- Cook time: 30–35 minutes
- Resting time: 10 minutes
- Total time: approximately 45–50 minutes
Variations
Black Rice Cooked in Broth
I replace the water with vegetable, chicken, or mushroom broth. This gives my rice a more savory flavor and makes it especially good as a dinner side dish.
Garlic Black Rice
I sauté minced garlic in a little olive oil before adding the rice and water. I like this version alongside roasted vegetables, chicken, fish, or tofu.
Coconut Black Rice
I replace some of the water with coconut milk. The coconut adds richness and a subtle sweetness that works particularly well with Southeast Asian-inspired meals.
Herb Black Rice
After cooking, I toss the rice with fresh cilantro, parsley, scallions, or another herb. I also add a squeeze of lemon or lime juice for brightness.
Black Rice Grain Bowl
I use the cooked rice as the base of a bowl and add roasted vegetables, avocado, beans, tofu, chicken, eggs, or another protein. I finish everything with my favorite dressing or sauce.
Storage/Reheating
I let leftover black rice cool promptly and transfer it to an airtight container. I refrigerate it and use it within 3–4 days.
For longer storage, I freeze individual portions in freezer-safe containers or bags. Portioning the rice before freezing makes it easy for me to reheat only what I need.
To reheat refrigerated black rice, I place it in a microwave-safe container with a small splash of water and cover it loosely. I heat it until steaming hot, stirring as needed.
I can also reheat it in a saucepan over low heat with a splash of water or broth. I stir occasionally until the rice is thoroughly heated.
FAQs
Does black rice need to be soaked before cooking?
No. I can cook black rice without soaking it. If I choose to soak it beforehand, the cooking time may be shorter, so I start checking the rice earlier.
What is the best water-to-black-rice ratio?
For the absorption method, I generally start with about 1¾ cups of water for every 1 cup of black rice. Different varieties can behave differently, so I check the package directions when available and adjust the liquid slightly if necessary.
Why does black rice turn the water purple?
I expect this to happen because black rice contains naturally occurring pigments called anthocyanins. As the rice rinses and cooks, some of that deep purple color can move into the water.
How do I know when black rice is cooked?
I know my black rice is ready when the grains are tender but retain a pleasantly chewy texture. Most of the cooking liquid should also be absorbed. I let the rice rest covered for about 10 minutes before fluffing it.
Can I cook black rice in a rice cooker?
Yes. I rinse the rice first and place it in my rice cooker with the appropriate amount of water. If my rice cooker has a brown rice or whole-grain setting, I generally use that setting. Since rice cookers vary, I also check my appliance instructions for recommended liquid ratios and settings.
Conclusion
Cooking black rice is simple once I have the right balance of rice, water, gentle heat, and resting time. I rinse the grains, simmer them until tender, and let them rest before fluffing. This gives me black rice that’s pleasantly chewy rather than overly wet or mushy.
PrintHow to Cook Black Rice
Learn how to cook black rice on the stovetop for tender, pleasantly chewy grains with a deep purple-black color and subtly nutty flavor. Serve it as a simple side dish or use it in grain bowls, salads, and stir-fries.
- Prep Time: 5 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: Approximately 4 servings, about 3 cups cooked rice
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 cup black rice
- 1¾ cups water
- Fine sea salt, to taste
- Olive oil or butter, optional
Instructions
- Place the black rice in a fine-mesh strainer and rinse thoroughly under cool running water, gently moving the grains around. The water may turn purple or dark from the rice’s natural pigments.
- Add 1 cup rinsed black rice and 1¾ cups water to a medium saucepan. Add a pinch of salt and a small amount of olive oil or butter if desired.
- Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer gently for 30–35 minutes without repeatedly removing the lid. Check near the end of the cooking time; the grains should be tender but slightly chewy and the liquid should be absorbed.
- Remove the saucepan from the heat and leave it covered for 10 minutes so the remaining steam can finish cooking the rice.
- Remove the lid and gently fluff the black rice with a fork. Taste and add additional salt, olive oil, butter, or other seasonings as desired before serving.
Notes
- Black rice does not need to be soaked before cooking. If soaked beforehand, begin checking for doneness earlier.
- Different black rice varieties can require slightly different amounts of liquid, so check the package directions when available.
- For more savory rice, replace the water with vegetable, chicken, or mushroom broth.
- For garlic black rice, sauté minced garlic in olive oil before adding the rice and cooking liquid.
- For coconut black rice, replace some of the water with coconut milk for a richer, subtly sweet flavor.
- Finish cooked rice with cilantro, parsley, scallions, lemon juice, or lime juice for a fresh variation.
- Cool leftovers promptly and refrigerate in an airtight container for 3–4 days.
- Freeze individual portions in freezer-safe containers or bags for longer storage.
- Reheat with a small splash of water or broth in the microwave or a covered saucepan until steaming hot.
Nutrition
- Serving Size: 3/4 cup cooked rice
- Calories: 170 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
