Learn how to cook black rice (forbidden rice) in three easy ways, plus our favorite healthy black rice recipes and serving ideas. Video.
Made the Black Rice Pilaf tonight for the first time and loved it. Flavorful and heart-healthy. Thank you!
Black rice, also known as forbidden rice, is one of my favorite whole grains-nutty, slightly sweet, and wonderfully chewy. If you’ve never cooked it before, I’ll show you exactly how to do it using three easy methods: stovetop, Instant Pot, or as a flavorful black rice pilaf.
The stovetop method is my go-to when I’m short on time, while the pilaf is my favorite when I want something a little more special. Cook up a batch for the week and use it in grain bowls, salads, curries, stir-fries, or anywhere you’d normally serve rice.
And if you’re looking for black rice recipes, I’ve included plenty of ideas below for turning this beautiful, deep-purple grain into an easy meal.
What Is Forbidden Rice?
Black rice is a whole-grain rice with a naturally deep purple-black color, nutty flavor, and pleasantly chewy texture. It’s sometimes called forbidden rice, a name tied to stories from ancient China that it was once reserved for royalty and unavailable to the general population.
When cooked, the grains turn a beautiful deep purple. The flavor is earthy and nutty with a subtle sweetness-delicious enough to serve simply with a little salt and olive oil.
Why you’ll love these Black Rice Recipes!
Three easy cooking methods. Cook it quickly on the stovetop, make it hands-off in the Instant Pot, or turn it into a flavorful pilaf.
Nutty, chewy & delicious. Black rice has an earthy, slightly sweet flavor and a satisfyingly chewy texture.
Perfect for meal prep. Make a batch ahead and use it throughout the week in salads, bowls, curries, and stir-fries.
Naturally vegan and gluten-free. It’s a versatile whole grain that pairs with almost everything.
Black Rice Recipe Ingredients
- Black rice - Also called forbidden rice, with a deep purple-black color, nutty flavor, and pleasantly chewy texture.
- Water & salt - All you need for the basic stovetop and Instant Pot methods.
- For Black Rice Pilaf - Olive oil or butter, shallot, thyme, vegetable or chicken stock, garlic, bay leaf, toasted almonds, and fresh parsley turn basic black rice into a flavorful side dish.
How to Cook Black Rice: 3 Easy Methods
Need it fast? Choose the 20-minute stovetop method.
Want hands-off? Use the Instant Pot.
Want the most flavor? Make the Black Rice Pilaf.
1. Stovetop Method - About 20 Minutes
Boil. Add 1 cup black rice to a pot with 6-8 cups salted water and bring to a boil.
Simmer. Cook uncovered, just like pasta, until tender but pleasantly chewy, about 20-25 minutes.
Drain. Drain well, fluff with a fork, and serve.
2. Black Rice: Instant Pot - About 38 Minutes
Combine. Add black rice and water to the Instant Pot using a 1:1 ratio.
Pressure cook. Cook on high pressure for 18 minutes.
Release. Allow the pressure to release naturally for 10 minutes, then fluff and serve.
3. Black Rice Pilaf - About 45 Minutes
Sauté. Cook the shallot in olive oil or butter until tender. Add the herbs, black rice, and broth.
Simmer. Bring to a boil, cover tightly, and reduce the heat. Simmer gently until the liquid is absorbed and the rice is tender.
Rest. Keep covered for 5-10 minutes, then fluff and garnish with toasted almonds and fresh parsley.
Chef’s Tips for Cooking Black Rice
- Expect some chew. Unlike white rice, properly cooked black rice retains a pleasantly chewy texture. Taste a few grains to determine doneness.
- Let pilaf rest. After cooking, leave it covered for 5-10 minutes. The residual steam helps finish the grains.
- Expect purple cooking water. Black rice releases its naturally dark pigments as it cooks, so don’t be surprised when the water turns deep purple. It can stain light-colored towels.
- Make extra. Black rice keeps beautifully, so cook a double batch and use it for easy meals throughout the week.
Black Rice Recipes & Ways to Use It
Once you’ve cooked a batch, there are so many ways to use black rice. Its nutty flavor and chewy texture make it especially good in salads, grain bowls, curries, stir-fries, wraps, and burritos, or simply served as a side dish.
- Toss into a salad: Cherry Salad with Kale and Strawberry Salad
- Stuff into burritos and wraps: Thai Tofu Burritos with Peanut Sauce, Peruvian Burritos, Kimchi Burritos
- Use in Buddha bowls: Miso Salmon Rice Bowl, Bali Bowls with Peanut Marinated Tofu, Sticky Glazed Tofu Bowl
- Serve it with curries and stir-fries: Lentil Curry, Turmeric Coconut Cauliflower Curry, Chickpea Curry, Thai Massaman Curry, Broccoli Stir Fry, Thai Green Bean Stir Fry
- Pair the pilaf with a main dish: Moroccan Chicken, Sumac Chicken, Pomegranate Salmon, Grilled Salmon, Baked Cod with Asparagus
Storage and Meal Prep
Refrigerate: Store cooked black rice in an airtight container for up to 4-5 days.
Freeze: Freeze for longer storage, up to 3 months, then thaw overnight in the refrigerator.
Reheat: Microwave or gently warm on the stovetop with a splash of water to restore moisture.
Is Black Rice Healthy?
Black rice is a whole grain that provides fiber, protein, minerals, and naturally occurring plant pigments called anthocyanins-the same family of pigments responsible for the deep colors of foods like blueberries and purple cabbage.
- White rice: 236 calories | 45 grams carbs | 3 grams protein
- Brown rice: 222 calories | 45 grams carbs | 4.5 grams protein
- Black rice: 200 calories | 34 grams carbs| 6 grams protein
More Black Rice Recipes
Watch How to Make Black Rice Recipe
After you try this recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Black Rice Recipe
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 ½ cups (Pilaf recipe) 1x
- Category: Appetizer, cooking basics, side, Side Dish, vegan side, vegan side dish, whole grain recipe
- Method: instant pot, pilaf, stovetop
- Cuisine: American
- Diet: Vegan
Description
Learn how to cook black rice (Forbidden Rice) three easy ways-stovetop, Instant Pot, or as a flavorful pilaf! Nutty, chewy, and naturally gluten-free, it’s perfect for healthy grain bowls, salads, side dishes, and easy black rice recipes.
Ingredients
Stovetop:
- 1 cup forbidden black rice
- 6 cups water
- generous pinch salt
Instant Pot:
- 1 cup forbidden black rice, rinsed
- 1 cup water
- pinch salt
Black Rice Pilaf:
- 2 tablespoons olive oil ( or butter)
- 1 shallot – chopped
- 1 1/2 cups forbidden black rice
- 1 Tablespoon fresh thyme ( or 1 teaspoon dry)
- 2 1/2 cups plus 1 tablespoon broth or stock ( veggie or chicken)
- 1 teaspoon granulated garlic powder
- 1 bay leaf
- pinch salt and pepper
- 1/3 cup slivered almonds ( save 2 tablespoons for garnish)
- Garnish: 1-2 tablespoons Italian parsley
Instructions
Stove Top Method: Cook like pasta! Bring water and rice to a boil; let simmer uncovered until tender, about 20-30 minutes. Drain and fluff. Season!
Instant Pot: Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.
Black Rice Pilaf: Heat oil in a 10-inch skillet or braiser over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add the rice and thyme, and sauté for 3-4 minutes. Add stock, garlic, bay leaf, salt, and pepper, and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low, and cook 25-30 minutes or until all the liquid has evaporated and the rice is tender. Garnish with remaining almonds and parsley.
Notes
The stovetop method is fastest. 20-25 minutes.
The Instant Pot is the least hands-on. 35-45 minutes.
The pilaf has the most flavor- great for entertaining!
Nutrition
- Serving Size: ¾ cup pilaf
- Calories: 250
- Sugar: 0.5 g
- Sodium: 394 mg
- Fat: 10.1 g
- Saturated Fat: 1 g
- Carbohydrates: 36.5 g
- Fiber: 2.2 g
- Protein: 5.8 g
- Cholesterol: 0 mg
can you cook black rice in a slow cooker???
I am not a slow cooker expert, so honestly I’m just guessing- but I think it would cook up just fine!
Thanks! I’ve been doing this the hard way. 😊
Help My Dog Fell In The Rice Cooker
Good Recipe BTW
??? 😂 Thanks?
Very good
Can’t wait to try it!
First time to use black rice, cooked like regular rice in rice cooker. (perfect) I like the taste and texture. I kept left over in fridge and will make rice pilaf next time.
If you soak black rice, do you drain the water then add more water for cooking? Does it loose the nutrients in the soaking water?
You can drain it or use it, up to you.
wash it and soak then use the soak water to cook
can you make rice pudding dessert with cooked unseasoned black rice?
I have never tried but sounds tasty!
What a great idea!
Hi
Do you have a dessert recipe for using the italien style black rice or could one just substute it anyway!!
Thanks
Hi Bob, sorry I don’t! Sounds intriguing though!
Simple process. Thanks for ideas
After doing the rice a number of different ways, I have concluded that:
1> Soaking the rice overnight in water makes the final product mushy.
2> A 2:1 ratio of water to rice works fine in a rice cooker (but can take 45 mins to an hour)
***3> If you make a larger pot, you can freeze the leftovers in portion-metered baggies, then just nuke it for 2 mins when you need it. This makes for an easy 2nd, 3rd or 4th night. I always make a full rice pot, and just freeze it individually. Just as good, indefinite life.
Thanks for your notes! Love the freezing idea! Brilliant.
You don’t need to soak black rice or any kind of rice overnight. They are not beans or legumes That was why your rice was mushy.
And you can use cold left over cooked black rice to make salad too. Or do a Minced Beef Garlic fried rice with them. Super yummy 😋😋
Who told you to soak rice? i’m confused.
I made the pilaf and it was delicious. Thank you for sharing a great recipe.
Thanks- so happy you enjoyed this!
Rinsed about 4 times, soaked for 4 hours, cooked with olive oil, garlic, white onion then added B. rice with boiled water about an inch from top of b. Rice for 40min. Once done and plated added lemon juice. Taste delicious!
Perfect, Thanks Linda!
To clarify: the water “about an inch from the top [of the rice] is actually OVER the rice about an inch, not below it.
Asians usually go for a knuckle depth of water over the top of the rice.
Thanks
Actually you don’t need to wash black rice so much and definitely do not soak them at all. Some nutrients will be lost this way.
added some carrots, came out great will make this again. Thanks for a great recipe
Absolutely delicious! We loved the texture and taste. The only thing I added was fresh squeezed lemon juice at the end.
It is a real helpful tips and a real guide for me who actually cook the first time this forbidden black rice. Thanks.
You are so welcome, I hope you like the rice!
I’m a diabetic and had the 3 recipe, 3 different days during lunch time..
Minimum spike of 2 hours and absolute back to my ‘average’in a very short time..
The rice taste so delicious (recipe 2 and 3)..
Black rice is now one of my preferable but also tastiest staple food during my lunch!!
Thanks so much for the information and for the recipes!
So happy you are enjoying this!
Ah, now I see the error of my ways. I tried to cook the rice like “regular” rice – rather than using 1 cup rice to 6 cups of water and simmering it uncovered! Oops! Regardless, I learned about “soaking” it overnight then cooking it like regular rice, not soaking it and cooking it for an hour…next batch, I’m doing your ‘pasta’ method. Love your rice pilaf recipe. My hubby liked it so much he took the left-overs and made stuffed poblanos with it. Geez!
Love this forbidden rice! Pilaf recipe is outstanding!
Just want to let you know…the first time I made this it didn’t cook in 30 MIN. I served it up anyway….Crunchy!
I did some research and discovered it’s important to soak the rice (overnight) first…then it will cook in 30 MIN. If not pre-soaked, it’ll take about an hour to cook the rice. This may be something to add to the directions.
Anyway, second attempt was wonderful! Thank you!!!
Thanks for this Karen. Strange… I wonder if my black rice is different because it was done in 30 and I tested it twice!
I will update the recipe.
Just made this in the Instant Pot. With equal ratios of rice to water and a bit of salt, it just comes out nice and chewy. Not overly mushy, not underdone, just a nice firmness to it. We served it with a stir fry of leftover roast beef and onions, garlic and some veggies from our CSA box. Perfect meal with a dash of soy sauce on top.
Awesome Deborah! I love that you turned it into stir-fried rice!
It’s delicious cooked with rehydrated shitaki mushrooms too. One of our favourite meals.
Ooooooh… love this! Thanks for sharing such a great idea!!!
I’m thinking about cooking it in the same pot with the vegetables in your Farmers Market soup. I love this rice and any rice in soup.
You could try that but keep in mind, rice needs to cook 20 minutes and may overcook the veggies? If you do try, please let me know how it turns out- very curious!!!
I was out of rice when I made the soup but second night I bought some and cooked separately, then added it to the leftover soup – it was delicious!
Oh awesome! Great to hear!
Please confirm the proper amount of water in the stovetop method.
6 cups water to one cup rice
Made this using the pasta method. Seasoned with butter, salt and scallions. Even my picky husband liked it. Best part? It only took 20 minutes!!!
It’s my new favorite rice now!! (Shhh…don’t tell Jasmine & Sticky Rice!) Thank you the the recipe!! ??