Forbidden Rice Recipe (Black Rice Recipe)

Black rice placed in a bowl with a spoon on the side

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 228kcal

Author Aysegul Sanford

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)

Place black rice, water, and kosher salt in a medium saucepan or Dutch oven with a tight fitting lid over medium-high heat.
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.
Remove it from heat (keep the lid on) and let it rest for 10 minutes. Fluff it with a fork.

For The Pasta Method:

Place water, black rice, and kosher salt in a medium saucepan or dutch oven.
Bring it to a boil and let it simmer (stirring occasionally) for 20 minutes or until the rice is fully softened.
Drain the liquid using a colander as soon as it cooks and serve.

For Black Rice Pilaf:

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.
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.
If you prefer, top it off with chopped pecans/walnuts and garnish with fresh thyme leaves. Serve.

Notes

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