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how to cook black rice??

I picked up some black rice at the local co-op today. Any idea how to prepare it? My instinct is to use my method for basmati. (Wash rice a few times. 1.5 to 2 times water. Tiny pinch of salt; tiny bit of olive oil. Bring to boil. Reduce heat to simmer and cover. Voila . . . done in less than 15 minutes. Fluff with a fork and let sit for a few minutes.)

Anything about black rice that would suggest more/less water, or other cooking changes I'd need to make?

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  1. Another good option is a dessert dish often found on Thai menus. Cook the rice in sweetened coconut milk, then top with fresh fruit (like lychee or pineapple).

    1. Dr. Oz had a very interesting feature of black rice back in September 2010? May have been October, not sure...however, EVERYone was asking where to buy it? Well, Whole Foods sells it. and that next week, they ran out of it! I ended up with Lundberg Black Japonica...black rice is filled with phyto-nutrients, even more than blueberries...what I did was combine 1/2 cup of the Lundberg Blend with 1/2 cup brown rice...then, I baked the mixture according to Alton Brown's Baked Brown Rice recipe...worked out just fine! We really loved it!
      The Lundberg directions say 1 cup black rice to 2 cups water or broth1 TBSP oil or butter, cook at a simmer for 50 minutes. Since this is similar to my brown rice situation, that's why I incorporated the black rice with the brown rice. Hope this helps.

      2 Replies
      1. re: Val

        you can find Forbidden Black Rice at Walmart $4.95 a bag

        1. re: marlene314

          marlene, hmmm...I've never seen black rice at WalMart...is it with the regular white and brown rices or in a special ethnic section? I'm happy just buying the Lundberg Japonica blend, truth be told, but will check it out at Walmart if I know where to look. Thanks! And our Asian grocery store sells it but only in 3 pound bags...too much for my needs.

      2. As Val indicated, black rice is not as processed as (white) basmati; methods that work with brown rice are required. I put it in plenty of unsalted, boiling water and let it boil for 40 minutes, drain it, put it back in the pot, salt it, and cover it and let it sit for at least 10 minutes. Good luck!

          1. Black rice is unhusked and requires a a longer cooking period than basmati; it's similar to brown rice. I cook it this way: for one cup of cooked black rice, rinse your rice well, add 1 3/4 cup and soak for an hour. Do not drain when ready to cook, the soaking liquid becomes the cooking liquid. Add 1/2 tsp salt, bring to boil, cover and simmer for about 30-35 minutes, check for texture, then let set for 10, covered. I don't add any oil, butter or fat of any kind. Fluff and enjoy. I have seen instructions calling for an overnight soak, but I've never thought that was necessary. The epicurious link uses the same cooking method, but larger proportions of rice and water, a bit less salt than I do, but that's a personal preference, and no presoak:

            http://www.epicurious.com/recipes/foo...

            Here's an earlier thread on the subject, with recipe suggestions:

            http://chowhound.chow.com/topics/4423...

            1. Agree with all the advice so far..... I made some black/purple rice a few years ago and I used brewed jasmine tea instead of water. Great aroma and depth of flavor.

              1. What black rice are we talking about? A long grain, or a short sticky/sweet rice. That latter is usually soaked, then steamed, and used in Thai desserts.

                1 Reply
                1. re: paulj

                  Thanks Paul. I vaguely knew that black rice came in sticky versions (I've had black rice desserts in Thailand, Lao, and Viet Nam on past trips.), but forgot to mention that in my OP.

                  The rice I got is one of the long grain versions.

                2. Black rice may STAIN enamel, ceramic, and other cookware. Beware of this, and clean up as soon a possible.

                  For black sticky rice, 2 to 2 1/2 cups of water to 1 cup of black rice. Bring to boil, reduce heat to simmer, cook 30 - 40 min or until done but a bit chewy. Add a bit more water and cook a bit more if needed. Oh, yes: Rinse well before cooking if you want separate grains in the result. I like it sticky. This doesn't do well in a rice cooker.
                  I use 2 1/2 cups water and a 1 Tbsp oil to 1 cup rice in a slow cooker. Bring water to a boil while heating the cooker on high, put rice and water in the cooker and cook 2-3 hours on high, or 8 or so hours on low.