Do you love eating rice but want a more nutritious option? Try forbidden black rice! It’s nutty, aromatic, and has an al dente texture similar to brown rice but packed with more fiber, protein, and antioxidants because of its deep black bran hull. Learn two ways of cooking forbidden black rice and where to find it.
Why is black rice “forbidden”?
Forbidden black rice is a variety of rice that originated from China. It still has the dark black bran hull (or outermost layer) intact, and this often turns a deep purple after cooking. Sometimes, black rice can be called purple rice, too.
Black rice resembles brown rice due to its fibrous content and thick bran hull. It has a slightly nutty and aromatic fragrance once cooked. Forbidden black rice isn’t prohibited these days, but lore states that it was so rare in ancient China that it was only reserved for royalty and aristocracy.
Types of black rice to choose from
Like white and brown rice, there are different varieties of black rice. It’s essential to read the labels thoroughly at the supermarket because you may end up with the wrong bag of rice. Forbidden black rice is associated with Chinese black rice, which is often medium-grain size. You can find this type of rice at your local Chinese grocery store like 99 Ranch.
Here are other varieties of black rice:
- Glutinous black rice: There are several variations of sticky or glutinous black rice throughout Asia, like Pirurutong black glutinous rice in the Philippines or Thai sweet black rice. They are mainly used for desserts. These come in short, medium, and long-grain forms.
- Thai Riceberry (or Thai Jasmine black rice): This long-grain version is a hybrid of non-glutinous black rice and jasmine rice from Thailand.
Soaking black rice
While soaking forbidden black rice is not necessary, I would recommend soaking if you prefer a more tender rice texture. Generally, you can cook forbidden black rice without soaking if you like firmer al dente or chewy textures (like eating short-grain brown rice).
I will soak my black rice to get extra tender grains if I have time. I soak them for a minimum of 8 hours (or overnight) because this allows the water to penetrate through the tough bran hull.
For reference, here are the weights of one cup of black rice before and after soaking:
- Before soaking one cup of dry black rice: 197 grams
- After soaking for 8 hours: 270 grams
How long it takes to cook black rice
I use two methods to cook black rice: stovetop and rice cooker. I prefer the stovetop method to cooking black rice because it only takes half the time, and I have more control over the cooking. The stovetop method takes 30 minutes of cooking time, and you must attend to the rice half the time.
If you want a hands-free method of cooking black rice, use the rice cooker; however, it takes one hour to cook thoroughly. Compared to cooking brown rice in a rice cooker, black rice cooks longer in a rice cooker. Note that the cooking time stayed the same whether or not I soaked the rice.
How to serve black rice
It is often rare to see nonglutinous black rice served as a whole side dish without mixed into other grains, rice varieties, or ingredients like tofu. Black rice is often served in Asian countries with different grains, like Korean purple rice, mixed with white rice for Korean BBQ. Some Chinese families also mix a bit of black rice into porridge for a thicker consistency.
If you want to serve forbidden black rice as a side dish, I’d recommend pairing it with a savory protein and vegetables:
- Gà Kho Recipe (Vietnamese Caramelized Chicken)
- Juicy Baked Chicken Thighs (With an Asian Twist)
- Air Fryer Chicken Thighs (Crispy & Juicy)
- Veggie Kabobs (Grilled Vegetable Skewers)
How long it stays fresh
Black rice lasts in the fridge for 3-4 days inside an airtight container and reheats very quickly in the microwave. It’s great for meal prep because you can make a lot at once, and it’s full of healthy nutritional benefits like fiber, protein, and antioxidants.
Cooking tips
- Once soaked or wet, black rice can stain, so be careful when handling it.
- Forbidden black rice can turn very sticky once cooked and broken up. Add a little oil when cooking to prevent the rice from sticking to the bottom of the pan or rice cooker.
- Low and slow is the best way to cook forbidden sticky rice. Its thick and sturdy bran (or outer layer) is hard to penetrate, so cooking at a lower heat for a more extended time helps the liquid soak into the grains and create a tender consistency without too many broken grains that can cause mushy rice.
- Forbidden black rice is very fibrous and filling. I typically half the serving portion per person when cooking black rice compared to white rice.
Is forbidden black rice healthy?
Forbidden black rice is recommended for a healthy diet because it has more protein than brown rice and offers many antioxidants, like flavonoids, that help fight heart disease. The dark purple pigment on the bran is due to a flavonoid called anthocyanins that has anti-inflammatory effects on the body. Black rice has a lot of fiber due to its intact bran (or outer layer) and low glycemic index, which makes it suitable for specific low-carb diets.
Forbidden Black Rice Recipe
Ingredients
Stovetop forbidden black rice
- 1 c (197 c) medium-grain black rice, non-glutinous
- water optional for soaking
- 1 ½ c (12 oz) water
- 2 tsp oil
Rice cooker forbidden black rice
- 1 c (197 g) medium-grain black rice, non-glutinous
- water optional for soaking
- 1 ¾ c (14 oz) water
- 1 tsp oil
Equipment Used
- pot with a lid or rice cooker
- measuring cups
- spatula
- mixing bowl optional if soaking
Instructions
Stovetop instructions (30 minutes cooking time)
- Option, but highly recommended: soak 1 c medium-grain black rice, non-glutinous overnight in water (about 8 hours). You can leave this unrefrigerated on the counter. After soaking, drain the water completely with a strainer. Soaking makes the rice more tender. If you prefer an al dente texture, you don’t need to soak the rice. Whether or not you soak, the 30-minute timing is still the same.
- In a pot, add the 2 tsp oil and heat it for one minute.
- Add the 1 c medium-grain black rice, non-glutinous and use the spatula to mix the rice with the oil.
- Pour in the 1 ½ c water gently and mix. Bring the heat up to medium-high heat and wait for a rolling boil.
- Once at a boil, bring the heat down to medium heat and a simmer.
- Continue to simmer until you begin to see the top layer of black rice (this takes about 7 minutes). Cover with the lid and lower the heat to low. Continue to simmer on low for 15 minutes.
- At the end of 15 minutes, there should be no water left. You can test by gently tilting the pot to see if water pools into the corner.
- Turn the heat off and move the pot to a cool burner or heat-safe counter. Do not open the lid. Let sit for another 5 minutes.
- Take off the lid and fluff with the spatula. Serve.
Rice cooker instructions (1 hour cooking time, hands-free)
- Option, but highly recommended: soak 1 c medium-grain black rice, non-glutinous overnight in water (about 8 hours). After soaking, drain the water completely with a strainer. Soaking helps to create a more tender texture that is easier to chew. If you prefer an al dente texture, you don’t need to soak the rice. Whether or not you soak, 1-hour timing is still the same.
- Add 1 tsp oil and 1 c medium-grain black rice, non-glutinous to the rice cooker pot. Use a spatula to mix thoroughly.
- Pour in the 1 ¾ c water and mix again.
- Use your rice cooker’s settings for “regular” or “brown rice” cooking. I use the “regular” setting on my rice cooker, which takes approximately 1 hour to cook.
- After cooking, open the lid and fluff the rice with a spatula. Serve.
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