How to cook black rice

Votes: 16

Time: 50 min.
Complexity: easily
Quantity: 450 gr. (3 tbsp.)

Nutritional value per serving:

Serving size: 1 of 4
Calories 172, total fat 1 G., saturated fats 0 G., proteins 4 G., carbohydrates 36 G., fiber 2 G., cholesterol 0 mg, sodium 110 mg, sugar 0 G.

Black rice has been prized since ancient times for its rich, nutty flavor and high antioxidant content. There are many different varieties from countries such as China, the Philippines, Indonesia, India, Thailand, and the United States. In some cultures, black rice is prepared as congee (rice pudding) or as a side dish for chicken, scrambled eggs, or pickled vegetables. Steamed black rice is also delicious. It can be served on its own or used in salads with nuts, greens, and roasted vegetables. Black rice is sometimes even used in sushi (instead of white rice) due to its slightly chewy, sticky, and tender texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup black rice
Coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: black nerone rice

Cooking the dish according to the recipe:

In a medium saucepan, cover the rice with 1 3/4 cups water and add 1/4 teaspoon salt. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until all the water is absorbed and the rice is tender, about 30 minutes.
Turn off the heat and let sit, covered, for 10 minutes. Fluff the black rice with a fork, season with salt, and serve.

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