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4.9 from 45 votes

Forbidden Rice Recipe (Black Rice Recipe)

Learn how to cook black rice recipe with three foolproof and easy methods for perfectly cooked black rice every time. This healthy grain is worthy enough to be a part of your weekly meal prep to keep you full and satisfied throughout the week.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 3 cups
Calories: 228 kcal
Course: Side Dish
Cuisine: American

Ingredients

For Cooking It Like Rice (The Absorption Method):
  • 1 cup black rice
  • 2 cups water chicken stock or vegetable broth would also work
  • 1/2 teaspoon kosher salt
For Cooking it Like Pasta:
  • 1 cup black rice
  • 6 cups water
  • 1/2 teaspoon kosher salt
For The Black Rice Pilaf
  • 2 tablespoons of olive oil
  • 1 small onion chopped
  • 2 small carrots cut into small pieces approximately ½ cup
  • 2 stalks of celery cut into small pieces approximately ½ cup
  • 1 clove of garlic
  • ½ cup dried cranberries or raisins roughly chopped
  • 1 cup black rice
  • 1 ¾ cups liquid water or stock
  • ½ cup pecans chopped

Instructions

For cooking it like rice (aka the Absorption method)
    Cup of Yum
  1. Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.
  2. Bring to a boil, put the lid on, turn the heat down to low, and let it summer for about 30-33 minutes or until all the liquid is absorbed.
  3. Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.
For The Pasta Method:
  1. Place water, black rice, and kosher salt in a medium saucepan or dutch oven.
  2. Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
  3. Drain the liquid using a colander as soon as it cooks and serve.
For Black Rice Pilaf:
  1. Cook the vegetables: Heat vegetable oil in a medium saucepan with a lid over medium-high heat. Add in onion, carrots, celery and saute for 5 minutes or until softened. Add in garlic, fresh thyme leaves, a handful of dried cranberries and saute for 30 seconds.
  2. Add the black rice and cooking liquid: Add a cup of black rice and 1 ¾ cups of water (chicken stock or vegetable broth) salt and pepper. Bring to a boil, turn the heat down to medium-low, put the lid on, and simmer for 30 minutes or until all the liquid is absorbed.
  3. If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Notes

  • To Store: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
  • To Freeze: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
  • To Thaw: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.
  • The nutrition information listed below is for 1 cup of cooked black rice.
  • If you want to learn how to cook black rice in a pressure cooker or a rice cooker, check out my Instant Pot Black rice and Black Rice in rice cooker recipes for everything you need to know for each method.
  • To Store: Bring leftover cooked black rice to room temperature, place it in an airtight container and store in the fridge upto 4 days.
  • To Freeze: Bring cooked black rice to room temperature, spread it onto a parchment-lined sheet pan, place in the freezer for upto 2 hours or until frozen, and then store it in a freezer friendly container.
  • To Thaw: Allow it to sit at room temperature for 1 hour. You can use it in cold dishes immediately or gently reheat to use in warm dishes.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 400mg (17%) Potassium 138mg (4%) Fiber 2g (8%) Sugar 1g (2%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 228

% Daily Value*

Calories 228kcal 11%
Carbohydrates 48g 16%
Protein 5g 10%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 400mg 17%
Potassium 138mg 3%
Fiber 2g 8%
Sugar 1g 2%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.