How 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
Find it online: https://thefamilycooking.com/how-to-cook-black-rice/
