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
Hi Sylvia, This looks delicious. I’m a little confused about cooking the pilaf. Do you cook the rice first and then add it to be cooked in the pilaf or is it uncooked rice you add to the pilaf? If so, do you rinse that rice?
Hi Wendy, yes rinse the rice, and add it raw to the pan. Don’t cook it first. 🙂
I’ve been a fan of forbidden rice since I first tried it in Genoa (Liguria, Italy), where they call it “riso venere” because it is grown in Porto Venere, near Cinque Terre. In Liguria, they cook forbidden rice with foie gras and it is a “Bocato di Cardinale”
Love this! Thanks for sharing I will have to look this up. 🙂
Great recipe! Easy, flavorful, and instructions are accurate. My go-to of all the forbidden and black rice recipes online.
Great to hear, thanks for letting us know Laura!
Great pilaf recipe! I cooked this rice many times and it is every time again so tasty !
Happy to hear Lisa!
I didn’t realise that black rice was lower carbs, as a type 2 diabetic who loves rice, I am definitely going to try this (already on my shopping list) and see if it makes a difference to my blood sugar level compared to rice which spikes it quite high 🙁
Hope this works out for you Diane!
Loved this black rice pilaf!
Great to hear Marcia!
I tried the black rice pilaf and loved every bite! Followed exactly what you said to do.
So happy you enjoyed this!
Very undercooked & unpleasantly chewy. Bump up that stove-top boil time to 40-45 min, which is what commercial bagged rice recommends, add more water.
Hi Reimi- the Stove top method calls for cooking it like you would pasta. So cook the rice in a big pot of salted water, and cook it until tender, then drain. 🙂
Absolutely delicious! We likr rice, but black rice is another type all its own. Wonderul!
Thanks Pam! Glad you gave this a go!
I just discovered Forbidden Rice and it is exceptionally tasty with wonderful texture. Wild rice always tasted like sticks to me. But except for the color (and the tastier taste) it is as wonderful as white rice. I have put southern gravy on it, black eyed peas, and today I’m going to make this stir fry with what little I have left. I adore white rice and this is a super substitute!
Awesome Dorie- glad you are enjoying it!
Forbidden rice is the best. My favorite type of rice for flavor and ease of cooking too. This time I made the pilaf to go with fish as suggested in the fish recipe. ( fish and tomato) Was a wonderful side dish. I did add more stock ( maybe almost a cup more) to get the rice cooked. I think since doing it in a skillet it may evaporate more even with a lid, plus I kept looking at it and stirring! May use some leftovers in salads as well. I like instructions to cook rice like you would pasta and then drain it at the end when it is consistency that you want. Good idea. A favorite.
Thanks Frances- glad you enjoyed this!
Thank you for this. I bought black rice and was disappointed with the results after cooking it in a rice cooker (with no seasoning, I admit). I will be going back to the drawing board and giving the black rice pilaf a try.
Yes, the pilaf is tasty!
I have to say, the only black rice that I LOVE is the one sold at Whole Foods, I was very disappointed by the one that Shop Rite sells…it was not good at all.
Have made this pilaf a number of times and it is always a hit. It’s on the menu for company this weekend!
Awesome- great to hear!
Rice can be unexpectedly delicate to cook, and the last thing any of us need is another thing to keep track of.
I’m not sure what you mean? Did this recipe/tips not work?
I’ll be trying this recipe with my new favorite, red rice! Do you have any recipes using red rice? I love it!
How fun Christine! Sounds lovely! No red rice recipes yet… 😉
I always eat white rice but never tried black rice. I am so interested in this.
Give it a try!
I bought some black rice and cooked it according to package instructions. It came out with a texture of almost being uncooked. I gave it an extra 10 minutes and it was still hard. It almost put me off but now I’ve seen your page and comments I am going to give it a second chance. Your pilaf sounds amazing.
thanks Claire, give it a try and see what you think.
You have to put more water when you cook black rice. If you use 1 cup of uncooked black rice, then put 1 1/3 or 1 1/2 water. Black rice absorbs more water than white rice. We eat black rice everyday for breakfast, lunch and dinner so take it from me 🙂
Bring it to a boil, cover, and cook for 30 minutes.
Essentially you are boiling rice like pasta- so lots of water, to remove starch, then drain.
https://www.feastingathome.com/how-to-cook-basmati-rice/
Yes, that is the fastest way.
RE: “5. Promotes healthy loss and management”
I assume you just left out the word, “weight” in this title. As written, however, you seem to be claiming a healthy method for managing death. Is there really a HEALTHY way to die? Funny!
Oops! thanks, will fix. 🙂
Absolutely excellent flavor and texture. I made the pilaf, wow!
Thank you for the wonderful recipe.
I made black rice pilaf in my tiger rice cooker and it was amazing!!
I made the black rice pilaf. Easy & delicious-so healthy as well. Give it a go
For the stovetop method, your instructions say 1:6 forbidden rice to water or broth. The pilaf recipe has it 1-1/2: 2-1/2. One to six seems a bit off, just looking at the instructions in writing so I will look for other instructions somewhere else before deciding if 6 to 1 is correct.
The pilaf recipe seems simple and like it would highlight the flavor of forbidden rice, so I will try that.
Hi Karen, the 1:6 ratio is for the “Pasta cooking” method. You actually. drain the water here after the rice is cooked. Fastest!
Can’t wait to try it. Where can I buy it? I have never seen it in the grocery stores where I live. Could you give me a link to buy it by mail? (the best one)
Hi Nancy -there are a couple links in the recipe, and in the bottom of the post.
I made the stove top method. Drained it; let it rest. I’m gonna make a stir fried rice with it with almonds, veggies and chicken. Perfect…..crunchy…..nutty……….. forbidden.