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.
2cupswaterchicken stock or vegetable broth would also work
For Cooking it Like Pasta:
For The Black Rice Pilaf
2tablespoonsof olive oil
2small carrotscut into small pieces approximately ½ cup
2stalks of celerycut into small pieces approximately ½ cup
½cupdried cranberries or raisinsroughly chopped
1 ¾cupsliquidwater or stock
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 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.
The nutrition information listed below is for 1 cup of cooked black rice.
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.