How to Cook Black Rice?

Black rice, also known as purple rice, forbidden rice, and Chinese black rice, is a dark-colored whole-grain rice. It might be entirely black or dark purple or burgundy with some multicoloured kernels. When cooked, black rice turns a dark purple colour and has a chewy texture and nutty flavour. If you’re wondering how to cook black rice, there are three options: the absorption method, the pasta method, and the pilaf approach.

THE ABSORPTION METHOD

The simplest and most common way to cook grains is by absorption. With this method, the grain must be cooked in a specific amount of liquid that it should have absorbed completely by the time it is finished. To give the dish additional flavour when employing the absorption method, you can also use broth instead of water.

How to cook black rice using the absorption method

Ingredients

  • 2 1/4 cups of water or broth
  • 1 cup of black rice, rinsed
  • 1/8 tsp of salt (or to taste)

Instructions

  • Fill a saucepan with water and rinsed black rice. Bring the water to a boil over medium-high heat.
  • Cook for about 30-35 minutes, then add the salt, lower the heat, and cover.
  • To avoid losing a lot of steam, resist the impulse to check on the rice too frequently by not opening the lid.
  • Cook the rice until it is mushy and chewy and the water has completely been absorbed.
  • After removing from the heat, cover the pan and wait 5 to 10 minutes before fluffing with a fork and serving.
  • Add 2 to 3 tablespoons of water and cook the rice for an additional 5 minutes if all the water has evaporated but it is still not fully cooked.

Black rice is a delightful and nutritious addition to every meal, regardless of how you prepare it. In addition to being rich in vitamins and minerals, it also adds a distinctive flavour and brilliant colour to a range of cuisines. So, the next time you want to change up your rice game, try black rice!

Keep in mind:

The amount of water that evaporates while cooking determines the amount of time and water-to-rice ratio needed to prepare the perfect black rice utilising the absorption method.

To find the ratio and timing that work best for you, you might need to experiment.

THE PASTA METHOD

Although not particularly popular, the pasta method of cooking hard grains is incredibly simple and excellent for use with black rice. This method calls for cooking the grain in a big amount of water in a pot without a lid, much like pasta. The water is dumped once the grain has been cooked. Because you don’t need to calculate and remember the precise water-to-rice ratio, it’s a great way to cook black rice. It produces really good, non-sticky black rice as a result. Additionally, it is more adaptable because you can taste the rice as it cooks to determine when it is done. Additionally, you don’t have to be concerned about the rice burning or developing a crusty bottom.

How to cook black rice using the pasta method

Ingredients

  • 6 cups of water
  • 1 tsp of salt
  • 1 cup of black rice, rinsed

Instructions

  • Salt, water, and rinsed black rice should all be added to a big pot.
  • Cook for 30 to 35 minutes, or until the rice is chewy and soft after bringing it to a boil.
  • Utilise a mesh colander to strain the black rice.

THE PILAF METHOD

The pilaf method of cooking black rice is toasting the grains in oil with aromatics like vegetables, herbs, and spices before simmering them in liquids like water or stock. The rice is coated in oil, and the aromatic tastes are absorbed by the grains, resulting in a fragrant and appetising dish.

Add carrots, onions, shallots, garlic, ginger, fennel, celery, green peas, bay leaves, cumin, and thyme to make a delicious black rice pilaf.

As an alternative to water, you can experiment with several forms of stock, such as chicken or vegetable stock.

How to cook black rice using the pilaf method

Ingredients

  • 1 Tbsp olive oil
  • 1/4 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 1 cup black rice
  • 2 1/4 cup water
  • 1/8 tsp salt (or to taste)

Instructions

  • Warm the olive oil in a saucepan over medium heat.
  • Simmer for about 2 minutes, stirring occasionally, until the onion is translucent.
  • The minced garlic is next added, and it is cooked for around 30 seconds.
  • Black rice should be added to the skillet and stirred until aromatic and well-coated with oil.
  • Add salt and water, then bring to a boil.
  • For around 30 to 35 minutes, reduce the heat, cover the pan, and cook the black rice until it is chewy and soft.
  • The pan should be taken off the heat and left covered for five to ten minutes.
  • With a fork, fluff the rice before serving.
  • If all the water is gone but the rice is still not fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.

Keep in Mind

Remember that the amount of time and water needed to prepare the ideal black rice pilaf may change depending on the conditions in which you cook, including the pan and lid you use, the local humidity, the elevation at which you live, etc. In order to find the ratio and timing that work best for you, you might need to experiment.

Conclusion

The absorption method, the pasta method, and the pilaf method are the three primary ways to prepare black rice. While the pasta approach calls for cooking the rice in a big amount of water and then draining the water, the absorption method calls for cooking the rice in a specified amount of liquid until it is fully absorbed. The pilaf technique entails toasting the rice with aromatics before simmering it in liquid.

Whatever way you use it, black rice is a tasty and nourishing addition to any meal. In addition to being rich in vitamins and minerals, it also adds a distinctive flavour and rich colour to many foods. So the next time you want to mix things up with your rice, try black rice!

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