black rice

Korean Purple Rice

short grain white rice

Tbsp black glutinous rice

water

Put the rice into the rice cooker inner pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.

Cover the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to &quot;baekmi” setting. If your Cuckoo has an English mode, it may say “glutinous rice”.

Wait until the rice cooks and switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)

USING IH KOREAN RICE COOKER (CUCKOO)

Put the rice into the inner pot of the instant pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.

Cover the rice with the water (rice to water ratio is 1 :1) and set the instant pot to “pressure cook” at high pressure. Turn off the “keep warm” function. Set the timer to 3 mins and wait until the rice cooks.

Natural release the steam for 10 minutes then quick release the residual pressure. (There shouldn’t be much pressure left by then.) FYI, the whole cooking cycle takes about 24 mins to complete. 

Open the lid and fluff the rice quickly with the rice paddle. Serve or store it for later. (Refer below for storage guide) If you leave the rice in the pot for too long, it will start stick to the bottom of the pot.

USING INSTANT POT

Put the rice into the mixing bowl and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.

Transfer the rice into a pot and add the water. (Add 1.21 times more water compared to the rice weight (approx 1 : 1.125 volume ratio) as more steam evaporates in the pot.)

Bring the pot to boil over medium high heat until the water is boiling. (It will takes 8-9 mins). Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.

Remove the pot from the stove and rest it for 15 mins (with lid still on). The rice is still cooking!

Open the lid and fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)

USING STOVETOP

Use this sticky rice as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

Purple Sticky Rice

glutinous sweet rice

Tbsp. black rice

layers of cheesecloth

Sticky rice is a cornerstone of the Hmong kitchen. The recipe comes from chef Yia Vang at Union Hmong Kitchen in Minneapolis. Use it as a utensil—grab a small handful, pick up a little meat with it, and dip in hot sauce for the perfect bite.

Bon Appétit

Place both rices in a colander and rinse several times under cold running water until water runs clear. Drain well. Transfer to a medium bowl; pour in cold water to cover by 2". Cover and chill 12 hours.

Line a metal steamer basket with cheesecloth (you need enough to wrap around rice). Pour water into a medium pot to come 2" up sides, then set basket inside. Drain rice and place inside basket; bring cheesecloth up and over rice to cover. Set pot over medium heat. Cover and steam rice until tender, 20–25 minutes.

How to cook black rice / forbidden rice in an instant pot or using a pressure cooker

How to cook black rice

Black Rice (Forbidden Rice)

Water

Rinse the grains in water well. Cook in 'Pressure' mode for 20 minutes. Allow time for natural release. Open and serve.

Using Instant Pot

Soak grains in water overnight. Drain, add measured amount of water to grain. Using 'pot in pot' technique, let grain cook in pressure cooker for 4 whistles. Allow pressure to cool naturally. Open then serve.

Using Pressure cooker

No need to soak to make perfectly cooked Star Superfood&nbsp;Instant Pot Black Rice (Forbidden Rice) in Pressure Cooker! This high-antioxidants, nutrient-packed ancient Chinese whole grain rice has more impressive health benefits than other rice varieties. Gotta love the nutty aromatic delicious chew.

Instant Pot Black Rice (Forbidden Rice)

(215 grams) black rice

(250 milliliters) cold water

Wash &amp; Rinse Black Rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, and rub the rice with your hands. Drain really really well. Add 1 cup (250ml) cold water in the&nbsp;inner pot, then remove 2 - 3 tbsp water.

Pressure Cook Black Rice: Close lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure. Open the lid carefully.

Serve Instant Pot Black Rice: Fluff and serve black rice with your favorite main dish or add it to your salad. Enjoy~

Black rice, or forbidden rice, is nutty, delicious, and rich with nutrients like antioxidants and fiber. It&#x27;s an excellent side dish or addition to grain bowls, salads, and more!

Forbidden Black Rice

forbidden black rice (rinsed)

olive oil

Combine the rice, water, and olive oil in a medium pot and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.

Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

Black Rice (Black Sticky Rice)

200 g (7 oz.) black sticky glutinous rice

pandan leaves, tie them into a knot

Sugar,

coconut milk

Add the black rice into a pot. Rinse...

Add the black rice into a pot. Rinse with water thoroughly until the water turns clear. Please take note that the color will remain "black" or "purple" in color but it should look clear. Drain the water dry.

Add the water and Pandan leaves to the...

Add the water and Pandan leaves to the rice. Cover the lid and bring to boil on medium to low heat, for about 60 minutes. Lower the heat to simmer and continue to cook until the rice becomes soft and breaks up. Keep checking on the water level, add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.

While cooking, prepare the coconut milk mixture. Heat...

While cooking, prepare the coconut milk mixture. Heat up the coconut milk on low heat. Add salt. Stir well and set aside.

Serve the black sticky rice dessert in small...

Serve the black sticky rice dessert in small bowls. Top each serving with a spoonful of coconut milk. If you like it creamier, add more coconut milk. Stir well before eating.

The chilli chicken soul bowl that's good for your health and good for the soul.

Chilli chicken soul bowl

chicken thigh fillets

(90 grams) gochujang (Korean fermented chilli paste)

microwave black or brown rice

tsp sesame oil

soy sauce

garlic clove, crushed

pears,

radishes, very thinly sliced

(130 grams) kimchi

baby spinach

shiso leaves (from Asian grocers) or Thai basil leaves

eggs,

Toasted black and white sesame seeds, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981817189001&=domain=del

5348771529001-5981817189001

Looking for a tangy, tasty, fresh family feast? Look no further than this winner chicken dinner.

Lemongrass chicken with black rice salad

lemongrass paste

ginger

garlic cloves, crushed

tsp raw sugar

(60 milliliters) soy sauce

Coles Free Range RSPCA Approved Chicken Breast Fillets

pkt microwavable black rice

Lebanese cucumber, halved, thinly sliced

mint leaves

coriander leaves

(75 grams) cashews, toasted

spring onions, thinly sliced

lime juice

peanut oil

Lime wedges, to serve

This rice salad is pretty awesome as a light lunch or the perfect accompaniment on a larger scale to anything you need a solid salad for! Enjoy.

Thermomix recipe: Fresh Corn and Tomato Salad with Mint Herb Oil

Mint

Flakes

Grams Extra Virgin Olive Oil (EVOO)

Grams black or red rice

2-3 corn on the cob, peeled

3-4 large bright red tomatoes, diced

Grams feta, crumbled

Black Pepper freshly cracked

Place mint and salt into the Thermomix bowl and chop *3 sec/speed 6.*

Add EVOO and cook *4 min/70°C/speed 1.*  Cool slightly and blend *1 min/speed 8*. Scrape down sides of bowl and lid and repeat. Remove from bowl and set aside. YOu may wish to strain out the solids, but I didn&#039;t.

Fill bowl to the 1L mark and place the rice into the simmering basket and the basket into the bowl.

Prepare the corn and place into the Varoma, set Varoma aside.

Steam the rice *15 min/100°C/speed 3.* Place the Varoma with the corn on top of the bowl and steam a further *15 min/100°C/speed 4*.

Remove both the corn and the rice and cool. Cut the corn off the cob and place into a large mixing bowl with the rice. Add the tomatoes and feta and toss gently. Drizzle generously with the Mint Herb Oil and add black pepper. Serve on the day it is made.

This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.

Black Rice and Red Lentil Salad

black rice,

Salt

edamame

red lentils,

broken walnuts

seasoned rice vinegar

cayenne (optional)

Soy sauce

dark sesame oil oil olive oil

grapeseed oil

cilantro

Combine the rice, water and salt to taste in a small saucepan and bring to a boil. Cover, reduce the heat and simmer 40 to 50 minutes, until all of the liquid in the pan has been absorbed by the rice. Remove from the heat. Remove the lid, place a clean dish towel over the pan and return the lid. Let sit for 10 to 15 minutes.

Meanwhile, if using frozen edamame, cook it, following the directions on the package.

In a medium bowl, toss together the rice, edamame, lentils, walnuts and cilantro. In a small bowl or measuring cup, whisk together the rice vinegar, lime juice, ginger, soy sauce, cayenne, sesame or walnut oil and grapeseed oil. Toss with the salad. Refrigerate in a bowl or in containers until ready to take to work or eat.

This is the kind of healthy, satisfying food that we all wish would simply materialize at home for dinner. But making it in parts is easier than you might think!

Stir-Fried Black Rice With Fried Egg and Roasted Broccoli

vegetable oil, divided

eggs

Kosher salt

cooked black rice (from about 1 cup uncooked)

Miso-Turmeric Dressing,

Coconut-Oil Roasted Broccoli

Heat 1 Tbsp. oil in a large skillet over medium-high. Crack 2 eggs into skillet; season with salt. Cook until whites set around yolk and are golden around the edges but yolks are still runny, about 3 minutes. Transfer fried eggs to a plate.

Heat remaining 1 Tbsp. oil in same skillet. Add rice and cook, stirring, until grains no longer stick together, about 2 minutes. Toss in ¼ cup dressing; season with salt.

Divide rice between bowls and top with roasted broccoli, a fried egg, some nori mayonnaise, avocado, and cilantro. Drizzle with more dressing.

A gorgeous, subtly sweet side dish with forbidden rice, roasted butternut squash, apples, and fresh mint.

Jeweled Black Rice Salad

black rice ((I recommend organic “Forbidden Rice”))

lbs butternut squash ((about 4 cups))

olive oil (divided)

tbsp date syrup (or maple syrup)

cinnamon

salt (divided,

cayenne

lemon juice (divided)

green apples

tbsp honey ((substitute date syrup or agave to make vegan))

pecans

mint

pomegranate seeds ((arils))

Preheat oven to 425 degrees Boil 1 3/4 cups water on stovetop. Add the black rice and 1/4 tsp salt, bring back to a boil. Cover with a lid and reduce heat to low. Cook the rice for about 30 minutes.While rice is cooking, in a mixing bowl combine butternut squash, 2 tablespoons of olive oil, 1 tbsp date syrup (or maple syrup), 1/4 tsp cinnamon, 1/4 tsp kosher salt, and a small pinch of cayenne. Stir to coat all of the butternut squash pieces evenly.

Spread squash out on a parchment-lined baking sheet, place in the oven, and roast for 10 minutes. Stir the squash, moving the pieces from the outside in and the pieces from the inside out. Roast another 5-15 more minutes, checking every 5 minutes, until the largest pieces are tender and browned on the edges. Remove from oven and allow to cool to room temperature.

When rice is done cooking, remove from heat and let stand covered for a few minutes. Uncover, fluff with a fork, and allow to cool to room temperature. If you want to cool it more quickly, transfer it to a cold mixing bowl and continue fluffing with a fork to air it out.

In a small mixing bowl, combine 1 cup of water with 1 tbsp fresh lemon juice. Slice the green apples in half, cut out the cores with a melon baller, and grate the apple halves into the lemon water. Discard any peel that is left behind after grating. Let the grated apple stand for 3 minutes in the lemon water, then drain.

In a small mixing bowl, whisk together 2 1/2 tbsp fresh lemon juice, 1 1/2 tbsp honey, and 1/4 tsp salt. Whisk vigorously while drizzling in 1/4 cup olive oil to create a dressing.

In a large mixing bowl, combine the cooked rice, cooked butternut squash, grated apples, 3/4 cup chopped pecans, 1/2 cup fresh roughly chopped mint, and 1/3 cup pomegranate seeds (arils) - if you&#x27;re making ahead, save the mint to stir in just before serving. Pour dressing over the ingredients and toss gently with a large spoon until the dressing is well incorporated. Add additional lemon juice or salt to taste.

Serve at room temperature or chilled. I prefer room temperature, the flavors seem to shine best that way. Salad tastes best served within 24 hours, but will last up to 3 days in the refrigerator. I do not recommend freezing this dish.

https://content.jwplatform.com/videos/dXcSW3wm.mp4

A gorgeous, subtly sweet vegan side dish salad with forbidden black rice, roasted butternut squash, apples, and fresh mint.

Riceberry is a hybrid Thai rice that's nutrient dense and yet it cooks just like regular Jasmine rice. With a stunning purple hue and savory flavor, it's being billed as the next superfood. But does it live up to the hype?

Riceberry

Riceberry (about 1 US cup)

water (1 2/3 US cups)

Add the riceberry and water to a heavy bottomed pot. Cover with a lid and bring to a boil.

When you see a steady stream of steam escaping from the lid, turn down the heat until you don't see much steam escaping and set the timer for 20 minutes.

When the timer goes off, turn off the heat and let the Riceberry steam for another 10 minutes without opening the lid.

After the rice is done steaming, remove the lid, and use a rice paddle or spoon to fluff the Riceberry and serve.

http://www.youtube.com/watch?v=M3QDB1iUi1k

All your questions answered about Riceberry, the newest superfood on the block, including what it is, and how to cook it.

All About Riceberry

Have you ever had purple sticky rice before? If not, you’re in for a fun treat! Today, I’m going to show you how to make purple sticky rice, a beautiful and tasty glutinous Thai rice. You only need 3 ingredients to make purple sticky rice. White and black stick rice and water.&nbsp;

How to make purple sticky rice

white sticky/sweet/glutinous rice

black sticky/sweet/glutinous rice

Water rice

Combine both rice in a medium-sized bowl.&nbsp;Add the water, and use your clean hands to mix the black and white rice until the rice are evenly combined. Watch the water&nbsp;turn light lavender. It’s magic! (: Let it soak for at least 5 hours. Longer is ideal.

Drain the dark purple water from the rice and rinse in water 2 more times until the water is somewhat clear. See how beautiful the rice is with the violet hue!

Fill the bottom of your steamer with enough water to boil your rice for 20-25 minutes. Make sure the water is not touching the bottom of the rice at all, or it will turn the rice soggy. Wet the cheesecloth, place it in the center of the steamer, and put the drained rice in it.

Wrap the cheesecloth completely around the rice. Place a lid over the cheesecloth, turn the stovetop to high heat, and start the steaming process. You can use any steaming tool you have. See notes on tools used to steam sticky rice.&nbsp;

After 20-25 minutes, the rice is ready. Let cool for 5 minutes. Carefully remove it from the hot cheesecloth to a rice basket or a medium-sized serving container, spread the rice around evenly, and let it cool for 5-10 more minutes before serving. I usually sprinkle a little salt on it before rolling the rice with my fingers into whopper-sized balls. Sample it before serving. Take note of the sweet smell of the rice, too—it’s such an aromatic and comforting smell! Enjoy your fun and beautiful purple sticky rice!

So good!!! Moist and perfect textured purple sticky rice!  A lovely and colorful way to add to my meal.  Loved the cheesecloth too…yummy purple sticky rice!

How to make delicious and nutritious purple sticky rice

Such a delicious recipe- love this purple sticky rice, beautiful and tasty.

I love how the bright purple color in the water! I almost didn’t want to throw it away! Lol! Thank you for this lovely tutorial on how to make purple rice!

I feel like I've found a secret, superhero food hack.  Already loved sticky rice and this is on another level!

WOW! it turned out so good and I am very impressed. I made the sticky rice to go with beef jerky and it was perfect for game night food.

My family loves sticky rice and they’re getting pricy at the restaurant. I searched for a recipe and decided to try this one. It turned out well and save us a lot of money.

Korean Purple Rice usually refers to Korean rice that is cooked with black rice which gives it the pretty purple color. Besides giving the rice this beautiful purple hue, black rice adds extra nutty flavor and has great health benefits.

Korean Purple Rice or Black Rice (Heukmi Bap)

short grain white rice rice

Tbsp black sweet rice ((chal heukmi 찰흑미))

In the pot, measure and add white rice and black rice.

Rinse rice by adding water until rice is totally immersed and there's extra water on top. Wash rice well with your hands as if needing a dough. Slowly drain rice water out without spilling the rice out. Repeat at least 1 -2 more times.&nbsp;

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Top 21 black rice recipes from across the web

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Top Tags

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Forbidden Black Rice

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Chilli chicken soul bowl

Lemongrass chicken with black rice ...

Thermomix recipe: Fresh Corn and To...

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The most viewed black rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine