Forbidden black rice has a way of turning an everyday meal into something special. The deep, rich color always grabs attention at the table, and the nutty aroma fills the kitchen long before the first bite. I still remember finding a bag of it tucked away in my pantry one early spring evening. We were out of our usual rice and pasta, and cooking that forgotten black rice felt like uncovering a little kitchen treasure.
What Makes Forbidden Rice Unique
Forbidden black rice, sometimes just called black rice, has a fascinating past. Long ago, it was considered so special that only royalty in ancient China could eat it. Today, I love it not because of its history, but because it’s both beautiful and satisfying. Its chewy texture pairs well with all kinds of dishes, and its natural color comes from antioxidants that give it that deep purple-black shade once cooked.
This rice is also rich in iron and fiber, which makes it a great option when I want something more wholesome. The slightly nutty flavor reminds me a bit of roasted hazelnuts, and it holds its shape beautifully in grain bowls and salads.
How I Cook Black Rice at Home
Cooking black rice isn’t complicated. It’s a lot like cooking brown rice but with its own little rhythm. Here’s how I usually do it:
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Rinse well: I give it a quick rinse in a fine mesh strainer. This small step keeps the rice from clumping.
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Add water and oil: For every cup of black rice, I use about 1¾ cups of water and a teaspoon of olive oil. The oil gives it a nice subtle gloss.
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Cook gently: I bring it to a boil, then let it simmer covered on low for around 30 minutes.
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Let it rest: I turn off the heat and let it sit covered for 10 more minutes. That resting time makes the grains fluffier.
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Fluff and serve: A fork works best here. The steam escapes gently, and the grains stay separate.
One thing I’ve learned over time is to avoid stirring the rice while it’s cooking. It might be tempting, but leaving it alone gives you the best texture.
Easy Ways to Enjoy Black Rice
I love using forbidden black rice in so many ways. Sometimes it’s a simple side, seasoned lightly with salt and pepper, but more often, it becomes the star of the meal.
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Grain bowls: I often build my weeknight bowls around it. A bed of warm black rice, a fried or soft-boiled egg on top, a handful of greens, and something crunchy like radishes or roasted broccoli.
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Roasted vegetables: This rice pairs beautifully with sweet roasted squash or Brussels sprouts. The nuttiness of the rice balances the caramelized vegetables so well.
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Protein pairings: Tofu, tempeh, eggs, or even a bit of grilled fish make a lovely match.
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Sauce magic: Peanut sauce, tahini dressing, or something citrusy brings it all together.
My Go-To Tips for Perfect Black Rice
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I like to make a little extra and keep it in the fridge for quick lunches.
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If the rice feels too firm after cooking, I add a tablespoon or two of water, cover it again, and let it steam for a few minutes.
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Cooking it in broth instead of water gives it even more depth of flavor.
I’ve found that it holds its shape really well even after a day or two, which makes it great for prepping ahead.
Make-Ahead Notes
If you like planning meals ahead like I do, forbidden black rice is your friend. I usually make a big pot on a Sunday evening. It stays fresh in an airtight container in the fridge for up to five days. A quick reheat with a splash of water in the microwave or on the stovetop brings it right back to life.
For freezing, let the rice cool completely first. I portion it into freezer-safe bags, flatten them out so they thaw quickly, and stash them in the freezer. It’s handy to have it ready for a weeknight bowl.
How I Like to Serve It
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Topped with a soft-boiled egg and chili oil for a cozy meal.
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Underneath a tangle of sautéed greens and roasted mushrooms.
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As a base for a veggie-packed lunch bowl with tangy dressing.
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Alongside grilled fish or tofu for a balanced dinner.
Its dark color really makes the dish look special without requiring extra effort.
Storage Tips
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Fridge: Store cooked black rice in an airtight container for up to five days.
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Freezer: Freeze in portions so you can thaw just what you need.
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Reheat: Add a little water and cover when reheating to bring back its soft, chewy texture.
FAQs
Can I cook black rice in a rice cooker?
Yes. Just use the same ratio of water to rice and choose the brown rice setting if your cooker has one. It usually cooks beautifully this way.
Do I need to soak black rice first?
You don’t have to, but soaking it for a couple of hours can shorten the cooking time and make it slightly softer.
Why is my black rice too chewy?
It might need a bit more cooking or resting time. Add a splash of water, cover it again, and let it steam for a few extra minutes.
Does black rice taste sweet?
Not exactly sweet, but it does have a natural earthy, nutty flavor that makes it stand out from white rice.
Forbidden Black Rice
Forbidden black rice has a deep, nutty flavor and a gorgeous purple-black hue that makes any meal feel a little more special.
Ingredients
- 1 cup uncooked forbidden black rice, rinsed
- 1¾ cups water
- 1 teaspoon extra-virgin olive oil
Instructions
- Combine the rinsed black rice, water, and olive oil in a medium pot. Bring to a steady boil over medium-high heat.
- Once boiling, cover the pot and lower the heat to a gentle simmer. Cook undisturbed for 30 minutes.
- Turn off the heat and keep the pot covered. Let the rice rest for 10 minutes to finish steaming.
- Fluff the grains with a fork before serving. Enjoy warm as a side or chilled in a salad.
Notes
- This rice pairs beautifully with roasted vegetables, grilled fish, or tofu.
- If you prefer a softer texture, you can add a couple of extra tablespoons of water and cook a few minutes longer.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 61Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 5mgCarbohydrates 11gFiber 0gSugar 0gProtein 1g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Forbidden black rice has earned its place in my kitchen because it’s both nourishing and comforting. It turns an ordinary meal into something memorable, whether tucked under roasted vegetables or paired with a fried egg on a busy evening. Once you cook it a couple of times, it becomes one of those staples you keep coming back to — simple, satisfying, and quietly beautiful.
