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Jan 29, 2007 02:17 PM

Calling All Black Rice Recipes

Anyone have any good ones to share? I've never done anything with it before, but have had some delicious coconut black rice with duck at a favorite restaurant I'd like to try to duplicate.

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  1. I made black rice not too long ago and found a recipe that used brewed jasmine tea instead of water to cook it. It had a very sutle delicate flavor. Served it with Salmon.


    1. I bought some black chinese rice and made a recipe from the lucques cookbook-- chicken stock and an assortment of herbs. I can look for the recpie if you'd like.

      1. Black rice pudding. We ate this in Indonesia. I used ot make it a long time ago - more or less like this: cook the rice with the "water" from the top of the can of coconut milk and fruit juice (e.g. the juice from a can of pineapple) and then serve it with the leftover coconut cream stirred in and chopped up fruit and brown sugar. Is there cinnamon in there?

        I have also had it savory with shrimp on top (John Bishop's Home Cooking cookbook). Only don't cook the shrimp with it as they turn purple; it looks nicer with pink shrimp on top.

        1 Reply
        1. re: waver

          Thanks for that post. I will have to try that. I just made my first black rice pudding yesterday. It was a basic recipe from the back of the bag. Boil the black rice with water for 30min, then mix in 1/3c brown sugar, 1/4c white sugar, and 1/2inch piece of ginger, boil for another 10min. The flavor was awesome, but the directions didn't say to soak the black rice beforehand so the rice wasn't very soft. I think i'll try you're recipe, but try soaking it next time.

        2. Funny to see this as I just made this. You have to get the black glutenous(sp) rice if you want to do the Thai/Indo type coconut rice. It's different than the Forbidden Rice, I believe. Soak 1c. rice overnight or 8 hours, then drain off the top so the water is level to the rice and steam for about 20-30 minutes. Meanwhile, open a can of coconut milk, add 1 tsp of salt and 1/4 cup of sugar, or to taste and simmer for about 5 minutes. When the rice is done, add about 1/4 c of the coconut milk to the rice and let it sit until the rice absorbs all the coconut milk. Serve warm with a generous amount of coconut milk sauce. I sometimes simmer the coconut milk with pandus(sp) leaves or kefir lime leaves.

          2 Replies
          1. re: peppatty

            Thank you for this recipe! I too have been trying to duplicate this since I had it in a Thai restaurant. Am going to try it tonight~!
            I've done a bit of reading on types of black rice...the Thai/Indonesian rice used for this dish is different than the Chinese "forbidden" black rice. Both are black b/c of the outer black bran layer. The Thai rice is a long-grained glutinous rice (my package says "Black Wild Sweet Rice") while the Chinese rice is medium-grained. I luuuuv Thai black has a wonderful nutty flavor and the slight toothiness of the bran layer contrasts with the "stickiness" of the rice in a way that's utterly sublime!

            1. re: smsliu

              I love the stuff too.

              Please see this thread for more black rice pudding recipes:
              Ideas for Black rice please

          2. sorry for the repeats. had a lapse of something...tried to edit but for some reason it keeps making copies instead...???