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Chinese Black RIce- recipe ideas/cooking methods?

laterible Aug 5, 2012 12:51 PM

I impulsively bought an enormous package of Chinese Black Rice (it says Heirloom rice on it) from Costco. Wondering if anyone has had experience with cooking this?

It is completely black, and I'm a little concerned that it might 'bleed' into food or that regular rice prep will not work. I eat only brown rice so I'm happy with chewy nutty textures.

Thanks for all suggestions!

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  1. s
    sr44 RE: laterible Aug 5, 2012 12:57 PM

    Yes, it does bleed, but preparation is no different.

    1. ipsedixit RE: laterible Aug 5, 2012 12:58 PM

      Cook it just like you would with brown rice (maybe a bit more water, approx. 2:1 ratio).

      We eat it just like we do regular or brown rice. Otherwise, we sometimes we use in rice pudding or stuffing.

      5 Replies
      1. re: ipsedixit
        laterible RE: ipsedixit Aug 5, 2012 01:12 PM

        Thanks. So is it preferable in sweet applications rather than savory? It just seems like something that should be used differently than other rice, maybe its the allure of the 'forbidden'...

        1. re: laterible
          ipsedixit RE: laterible Aug 5, 2012 01:13 PM

          I think traditionally it was used for sweet preps because the black rice itself has a slight sweet undertone to it, which lends itself naturally to desserts.

          1. re: ipsedixit
            paulj RE: ipsedixit Aug 5, 2012 05:15 PM

            I know the black/sweet, white/savory pairing applies to sticky (glutinous) rice in Thailand (or SE Asia in general). But is this rice the same thing, and does the pairing hold in China?

            1. re: paulj
              ipsedixit RE: paulj Aug 5, 2012 08:44 PM

              In some preps, yes.

        2. re: ipsedixit
          laterible RE: ipsedixit Aug 6, 2012 01:59 AM

          Made it for the first time tonight and it was more flavorful than expected. I sauted w some olive oil salt and some leftover chicken pieces for added flavor and I over watered a bit, but got that under control. It is a pretty intense flavor, almost floral notes. I am used to rice being a background taste, not taking over. But it worked well with the light fish/eggplant curry I made with it. The coconut sauce calmed it down. I will experiment with making it just with water and see how that works.

          btw- the chicken pieces were so black from the rice you they were unidentifiable

        3. r
          rondawest RE: laterible Oct 4, 2012 03:13 PM

          If it's the same giant bag I got, the recipe on the back turned out really well - sesame oil, ginger, garlic, carrots, green onions, and almonds - just made it for the 2nd time, and it's just as tasty.

          1. d
            dmcavene RE: laterible Feb 16, 2014 09:34 AM

            I have used two ways that I liked - one is the recipe on the back of the package that I purchased at Costco that uses ginger and sweet potatoes. The other way I used it was to cook it plain and add canelli beans. The white beans and black rice was attractive. I am not finding that it works in all rice recipes because the texture is so different.

            1. p
              potholder RE: laterible Feb 16, 2014 09:50 AM

              I use in in burritos as a sub for black beans and it is delicious!

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