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.
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.
