forbidden rice

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)

water

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.

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.

Not only does black rice have great health benefits, it has an enjoyable texture and taste: chewy, nutty, and slightly sweet. Here&#039;s how to cook it on the stove or in a rice cooker!

How to Cook Black Rice

black rice

Measure out your rice in the rice cooker pot and rinse it, pouring off the water.

To the rice in the pot, add the amount of water that corresponds to the number of rice cooker cups you added. (The little plastic cup the rice cooker comes with is usually equivalent to US ¾ cup.) If you added 3 rice cooker cups, fill with water to the number 3 line.

Cover and soak the rice for at least 4-6 hours, or overnight. Put the pot into your rice cooker, and turn it on.

Rice Cooker Method:

Measure out your rice and note the volume. Rinse your rice, drain, and add it to a bowl. Cover with 2 inches/5cm of fresh water. Cover and soak the rice for at least 4-6 hours, or overnight.

When you’re ready to cook the rice, pour the soaking liquid into a measuring cup. Transfer the soaked rice to a pot that will accommodate the rice once cooked—it will almost triple in volume.

Now, look at the volume of soaking liquid in your measuring cup. You want the same volume of water as the amount of rice you started with. So if you started with 2 cups of rice, you need 2 cups of water to cook it. You may need to add some additional water to your soaking liquid to get to this volume.

Add the water to the pot with the rice. Put the pot on the stove, and turn on the heat to medium-high. Cover and bring the pot to a boil. Then immediately turn down the heat to medium low, and cook for 15-20 minutes with lid on, until all the water is absorbed into the rice. Shut off the heat, and let your rice sit covered on the stove for another 10-15 minutes to finish cooking.

Stovetop Method:

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Top 5 forbidden rice recipes from across the web

The most viewed forbidden rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Forbidden Black Rice

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