Forbidden Rice Recipe (Black Rice Recipe)

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.

Provided by: Aysegul Sanford

Categories: Side Dish

Time: 60 min

Yield: 3 servings

Number Of Ingredients: 15



Prep Time

42 mins

Cook Time

1:51 hours

Total Time

2:42 hours

1 cup black rice
2 cups water (chicken stock or vegetable broth would also work)
1/2 teaspoon kosher salt
1 cup black rice
6 cups water
1/2 teaspoon kosher salt
2 tablespoons of olive oil
1 small onion (chopped)
2 small carrots (cut into small pieces approximately ½ cup)
2 stalks of celery (cut into small pieces approximately ½ cup)
1 clove of garlic
½ cup dried cranberries or raisins (roughly chopped)
1 cup black rice
1 ¾ cups liquid (water or stock)
½ cup pecans (chopped)
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.