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Black Rice.

I'd like to cook up the black rice I have, but am not sure how. I've read that I need to soak it overnight, and I've also read various cooking times. Anyone have any solid advice?

Also, can I use it inplace of wildrice?


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  1. is it glutinous, chinese, or korean?

    if its korean black rice, you just add a small amount to your white rice and throw it into the rice cooker....it doesn't need any special treatment

    don't know what to tell you if its another type of black rice

    1. Are you talking about the short grain rice that is used in Thailand for sweet puddings?


      1. For Chinese black rice, just like regular. It turns PURPLE so be careful because it stains. Really good flavor though

        Here's a little on Chow. IIRC, there's more about it there too.

        3 Replies
        1. re: rworange

          I'm pretty sure it is Chinese. Thanks a bunch.

          1. re: rworange

            Yes, Forbidden Rice, it pretty much bleeds on anything it's added to, so it's best used alone...


            1. re: Dommy

              Had some stuff to do and I didn't look closely at the Chow link.

              Interesting, suggestion to make a rice salad using edamame and toasted white sesame seeds.

              With that color it would make a stunning base for colorful veggies. The black rice link goes to recipes that has a salad with red and yellow peppers, scallions and sweet potatoes.

              There's few other recipes for really cool sounding stuff like congee using black rice and

              Bavaroise of Mango with black rice from a recipe by The French Laundry

              Forbidden Rice with butter, onion, garlic, lime zest, chicken stock & hot sauce

              Forbidden Rice Salad - another version with Thai basil & hot chili peppers

              Salmon with Black rice with sesame oil, wasabi, jasimine tea,mango & more

              Gary Danko's Three-Grain Pilaf (Red Rice, Kalijira and Forbidden Rice) ... which looks very pretty. I tried something similar using mixed rices, but as Dommy says and the recipe states ... cook the black rice separately or what you get is purple rice ... purple rice.

              Just in case you have the sticky Thai type, here's a Chow recipe for a savory sticky rice snack with peanuts, coconut, sugar & salt.

          2. The dark grained, purple plant Thai rice is just like other thai rices. beautiful in the field, however. We used them as border strips in field test plots.

            1. Just like other Thai sticky rices, that is. Not at all like Thai jasmine rice. I love the image of the purple-bordered test fields!

              1. I cook it like regular white rice, although I find it doesn't absorb as much water. It's gorgeous as a bed for almost any fish or seafood, such a great color!

                I like to make a big batch (of this or any grain, actually) and freeze the leftovers in 2 person serving sizes. Makes for quick dinners. It's especially nice for grains that take a long time to cook (kamut, wheat berries, etc.)

                1. I cooked black rice tonight and unfortunately I mixed WAY too much with my white rice. I wanted to achieve a light lavender color, but unfortunately it turned black. I mixed a cup of white rice with 1/2 cup of black rice. My mother wasn't kidding when she said she only added a tbsp to her white rice.

                  it looked scary and it tasted really nutty and delicious

                  if you want to eat it korean style you can add fresh peas to it or some beans and legumes (you can buy the mix at a korean grocery store). Its like health food for koreans and tastes really delicious

                  1. Now that you mention the black rice, I remember that I have a similar problem sitting in my pantry. I have some black rice, and some red rice mixed with some white and black grains. The grains are fairly short, but not as short as the Japanese varieties. Bought the rice in the Philippines, and the seller told me that the rices are mountain-grown. (Though what mountain growing contributes is a mystery to a low-lander like me.)

                    I think I've pretty much mastered polished white rice, but I never realized how much more difficult colored rice is to cook. I tried cooking some of the red rice with onion, celery, carrot and pepper, and it took over an hour and a lot of burst grains before the rice was sufficiently tender. And I did soak the rice for over 30 minutes before cooking in 2 parts water for 1 part rice. Can anyone help me?

                    9 Replies
                    1. re: pilinut

                      "Mountain grown" in the Philippines probably means traditional varieties grown in Ifugao and Mountain Provinces by the Ifugao (on their famous terraces). If the rice was milled, no extreme differences in cooking as the sort you reported would have been expected. Taste and texture of such rices are quite distinct, however (as any highlander will tell you). Red rice can come from off-types of improved modern varieties, with taste and cooking the same; or from traditional varieties with slightly different taste. Where in the Philippines did you buy the rice?

                      1. re: Sam Fujisaka

                        I bought the rice at the Saturday Farmers Market in Salcedo Village, Makati from a stall that sells nothing but these rices. I've checked, and the little slip of paper on the package says "Kalinga" rice. And the very brief instructions say to rinse and soak for 15 minutes, then to cook with 25% more water. That's all. (So I assumed I should cook the rice the way I usually do, High heat to a boil, down to very low heat, but the results were not satisfactory.)

                        The guy selling the rice was nice enough to give me a spoonful of cooked rice from his lunch, and the rice had a pronounced nutty, grassy flavor and a texture that reminded me a bit of American wild rice. (I remember thinking how good it would be with bits of salty ham or chorizo.) And none of the grains of his rice had burst in the cooking, so it's my cooking that's at fault here.

                        (I tried to attach a photo of the raw rice, but my I'll have to figure out how to bring down my file size before I can do that successfully.)

                        I also have a small bag composed almost entirely of black rice grains. I was told that it was the same thing as "pirurutong" an increasingly rare variety of rice used for things like Filipino suman and puto bungbong and possibly Malaysian pulut hitam, but I don't recall ever feeling the skin (for lack of a better term) of the rice grain in suman or puto bungbong.

                        Any suggestions of how to cook these rices would be appreciated, as would ideas for dishes they for which they would be suitable. (I may be wrong, but I don't really see these rices going well with most traditional Asian dishes.)

                        1. re: pilinut

                          So the rice is a mountain Kalinga-Apayao rice. It would taste as you described the spoonful. Still can't understand the texture: it is as if your rice was only lightly milled to be able to maintain color. I would guess you might have to cook more like a brown rice. Let me know and do try to attach a photo.

                          1. re: Sam Fujisaka

                            Thanks, Sam! Here, I hope, is a photo. I've included Japanese short grain and Thai Jasmine rice for comparison.

                            I'm still to chicken to try cooking the red and black rice again since it was such a disappointment when I tried to do it.

                            1. re: pilinut

                              How long ago did you purchase the 2 rices? Have the plastic bags been sealed the whole time since then? I know that for white rice, the older it is, the drier it becomes and I need to add a little more water. Maybe the change in humidity had something to do with your result (I'm assuming you live in a drier climate than the Philippines), anyway it's just a thought.

                              In case you're interested, here's an interesting recipe for Black Rice Paella from Cendrillon (a Filipino restaurant in Manhattan):


                              1. re: Mr. Roboto

                                Thank you very much, Mr. Roboto! I'm a sucker for anything cooked with garlic, ginger and coconut milk. I'd love to try anything by Romy Dorotan of Cendrillon. But I'm not at all sure that my black rice will cook in the 25-30 minutes given in the recipe. A full hour is more like it. Perhaps I should parboil my rice before starting the black paella recipe?

                              2. re: pilinut

                                Strange. Looks like you have some grain that is not milled, others not polished. Milling is necessary, rice husks being inedible. Polishing means no spoilage and less cooking time (less deforestation), but very slightly less nutritive value. Normal processing (milling and polishing done by he same simple machine) would result in the same flavor you tried. My guess: the color of the unmilled rice was used to attract customers (?).

                                1. re: Sam Fujisaka

                                  I looked at the teeny tiny photo I attached, and it might look like unmilled rice, but I'm pretty sure the husks are off, but the rice is definitely not polished. I've had polished red rice, both the kind the looks slightly pink when cooked, and the kind that is white with little red streaks on the grain, and they are both much more like ordinary white rice than the rice I have now. And I tried breaking a couple of grains of my colored rice, and the colored "skin" is intrinsically part of the grain. It won't come off when I try to scratch it off with my fingernail. (Clearly, fingernails do not make good rice milling and polishing equipment.)

                                  I guess I'll have to experiment with different cooking methods. One I read today says I should wash the rice and saute it in some oil, then pour in slightly less than 2:1 parts water to rice. Then to cook for almost an hour.

                                  What worries me is the amount of rice I'm probably going to have to eat before I get a satisfactory batch. Like many Asians I am always wracked with guilt when I have to throw rice away, so the incentive to get it right is pretty powerful.

                                  1. re: pilinut

                                    Indeed...not a single grain wasted!