Forbidden Black Rice Recipe (2024)

FAQs

What is the ratio of black rice to water? ›

For those wondering how much water or how much rice you need, the ratio of water to black rice is 1 ¾ to 1. In other words, for each cup of black rice, you'll need 1 ¾ cups of water, chicken stock, or vegetable broth.

By soaking black rice 30 minutes before cooking, you'll end up with a more tender and moist texture. Otherwise, you can also prepare it straight from the jar for a texture that's firmer and more chewy. Get the right ratio.

Thanks to its nutty flavor and striking purple hue, black rice, also called forbidden rice, had been one of my favorite grains when we lived in Austin. I'd get it from the bulk bins at the grocery store, eagerly anticipating adding it to salads and bowls when I got home.

Bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer until the rice is chewy-tender and almost all of the liquid is absorbed, 30 to 35 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing and serving.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

When black rice is cooked, it turns dark purple. Uncooked black rice can be completely black or more of a dark purple or burgundy with some multicolored kernels.

Can I eat black rice every day? As with most delicious things in life, it's all about moderation. “Black rice is high in fiber, which is a good thing overall, but don't overdo it, since eating too much fiber too quickly could cause an upset stomach or gas,” warns Allen.

However, overconsumption of black rice does not lead to severe complications apart from some minor symptoms. The minor side effects of black rice include an upset stomach, gas, or bloating. This generally happens due to the high fibre content present in black rice.

Uncooked black rice will stay fresh in the pantry for up to six months, and can be kept in the freezer for about a year. Cooked black rice, on the other hand, should be kept in an airtight container in the refrigerator. It will stay fresh for about three to five days.

Black rice is also called forbidden rice or "emperor's rice, because it was once reserved for the Chinese emperor to ensure his health and longevity, and forbidden to anyone else.So it's more like a highly nutritious food deemed special to be consumed by the emperor.

Why is black rice so expensive? ›

Black rice is not as easy to grow as other rice varieties because it only yields about 10 percent of the harvest that other rice varieties do. That makes the rice very expensive, which is why it was initially reserved only for the richest of the rich—which meant Chinese royalty at the time it was first discovered.

Black rice might be an excellent dietary choice for diabetic people. The phenolic compounds present in black rice may help reduce blood glucose levels. However, if you have diabetes, you are advised to strictly adhere to your doctor's advice.

Prepare the black rice; you can either soak it overnight for optimal digestion, or simply wash it well 2-3 times, and drain. Place rice in a pot with 2 cups water and the salt. Cover with a tight-fitting lid, bring to a boil and reduce to simmer.

Black rice is a cultivated form of wild rice, but gluten-free black rice has the highest amount of anthocyanin. Therefore, even though black and wild rice have a great nutritional value with the protein, B complex, minerals, folate, and antioxidants, black rice is better than wild rice.

For example, whole grains are better for our health when compared to simple carbs – which is why brown rice or black rice are regarded as the healthiest options. You should certainly be looking into eating whole grain rice.

Don't rinse: The outer layer has antioxidants, which may help lower cholesterol. Go heavy: A thick-bottomed pot prevents scorching. Simmer slowly: After coming to a boil, the rice should simmer, covered, until it absorbs the water. Steam to finish: Keep the rice covered, off heat, for 10 minutes after cooking.

A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours.

Some rice varieties are more nutritious than others, and as the Chinese believed thousands of years ago, black rice is near the top of the healthy rice list. In fact, it has more fiber and protein than red, brown, or white rice, and gets an extra nutritious boost from those aforementioned anthocyanins.