Black rice, sometimes called forbidden rice, cooks the same way as brown rice: simmered in around two and a half times its volume of water for 30 to 35 minutes, then rested off the heat for 10 minutes. It keeps a firm, slightly chewy bite even when fully cooked, and turns the water a deep purple-black as it cooks.
Method
- Rinse the rice in cold water until it runs mostly clear.
- Add 1 part rice to 2 to 2.5 parts water in a saucepan.
- Bring to the boil, then cover and reduce to a low simmer for 30 to 35 minutes.
- Take off the heat and rest, covered, for 10 minutes before fluffing with a fork.
What to expect
Black rice has a nutty, slightly sweet flavour and a chewier texture than white rice, closer to brown rice. It stains anything it touches a deep purple, which is normal and comes from the same anthocyanin pigments found in blueberries.
Why black rice takes longer
Black rice, sometimes called forbidden rice, keeps its outer bran layer intact, the same layer that is polished away to make white rice. That bran is what gives it a deep purple-black colour once cooked, a noticeably nutty flavour, and a longer, firmer bite, but it also means it takes longer to cook and benefits from soaking beforehand the same way brown rice does.
Soaking makes a real difference
Soaking black rice for at least a few hours, or overnight, shortens the cooking time noticeably and gives a more even texture throughout the grain, rather than a chalky centre with a softer outside. If you forget to soak it, simply allow extra cooking time and check a few minutes before the pack instructions suggest.
What is black rice?
Black rice is a whole grain rice with a deep purple black bran layer. It is sometimes called forbidden rice, from a story that it was once kept for the Chinese emperors. The colour comes from anthocyanins, the same pigments found in blueberries and red cabbage.
It has a nutty taste and a chewy texture and is grown in China, Indonesia, Thailand and India. Black glutinous rice is a sticky type used in South East Asian desserts.
Ways to use black rice
- As a side dish in place of white or brown rice.
- In grain salads with roasted vegetables and a sesame dressing.
- Mixed with white rice for a purple tinted rice.
- In black rice pudding with coconut milk, a common dessert in Thailand and Indonesia.
- In congee or rice porridge.
FAQ
Does black rice need soaking?
It’s not essential, but soaking for 30 minutes to an hour can shorten the cooking time slightly and soften the texture.
Can I cook black rice in a rice cooker?
Yes. Use the brown rice setting if your cooker has one, since black rice behaves more like brown rice than white.
Why did my black rice turn the water purple?
This is normal. The pigments that give the rice its colour leach into the cooking water, which is harmless and doesn’t affect the taste.