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Black Rice: How to cook the new antioxidant super food
Have you heard the news? Researchers have discovered a great new source of antioxidants: black rice. Packing more cancer-fighting goodness than even blueberries, black rice might just be the newest super food.
If you’ve never had it before, black rice is a gorgeous, glistening, typically dark purple cousin to “conventional” rice, typically used in Asian desserts. But you can also use it as the base grain for Chinese, Southeast Asian, and even Mexican or Indian food.
A word of warning, though: you don’t want to make a pot of just black rice. Instead, mix it with brown rice for Mexican or Indian dishes, one part black for every 4 parts brown and cook normally (the end result will still be black-colored). For Asian dishes, mix one part black with 6 parts white rice, and cook a bit longer than you would with just white rice (end result will be purple to black, depending).
Use it as the base grain for Chinese (like this hoisin-glazed salmon), Southeast Asian (Thai slow-cooker chicken), and even Mexican (chili con carne) or Indian food (curried chick peas with spinach).
So get yourself a bag of black rice and have a go. Once you go black, you might never go back.
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14 Comments
Di Willard commented on Aug 27 10 at 2:54 pmWhy would you not want to make it by itelf if only using as a side dish?
Ekekela commented on Dec 19 10 at 1:21 amWould it be ok to soak the black rice overnite and than mixing it with the white rice? The cooking time might be less,if soaking is advised.Do you have to wash the black rice as you would do with the white rice?
Lisa commented on Jan 24 11 at 5:14 pmI love black rice and find it is better if you cook it in the oven rather than on top of the stove. Pour 2 cups of boiling water over 1 cup black rice, add 1 tsp salt and any other seasonings. Cover and bake in a 350 oven for about 30 minutes. It should be a little watery when you take it out, but the liquid eventually absorbs and leaves perfectly cooked fluffy rice every time. Enjoy!
Gabi commented on Feb 20 11 at 2:41 amyes!! cooking in an oven is MUCH easier especially if you use a covered baking dish. You wash the black rice as you would any rice, cover with water until half an inch covers the rice – you can add salted water or broth – cover and bake at 350 for 45 min. Rest about 15-20 min before serving and incorporate into meals as sides, mix with colorful veggies like corn and red pepper or let cool and mix with cranberries, almond slices and scallions with a dash of soy-sauce for a cold rice salad!
Joe commented on Mar 25 11 at 5:06 pmI say make it by itself…no mixing of white rice needed.
3:1 ratio…3 cups water, 1 cup black rice, bring water to boil, simmer for 20 min, strain the excess water, enjoy. I’ve heard, haven’t tried…that the excess water is great for soups :)
Tina commented on Apr 09 11 at 12:48 pmI’ve seen all the different recipies, but what does it taste like?
Gerelene commented on Apr 25 11 at 2:54 pmI love black rice-rather difficult to find in this part of the US. Black rice has a bit of a nutty taste. I live in the eastern part of NC and if anyone knows where I might be able to find black rice in this area I would love to heard where. I bought what I have in Greenville, SC
Wanda commented on Apr 28 11 at 6:16 amcan Black rice be cooked in microwave? I usually cook white rice that way
Mary Yamabe commented on Sep 13 11 at 10:09 pmI just discovered black rice at a new Korean restaurant and it is delicious! I am able to buy it at a Korean grocery store and understand it is a common dish used by Koreans. I have not seen it elsewhere here in Los Angeles. I cook it in a rice cooker without mixing it with another type of rice and it always comes out great even when I vary the water. I make more than enough for one meal and keep the leftover in the refrigerator to reheat in the microwave. My husband loves it and we eat it regularly. I am glad to find that it is also very nutritious in addition to being so tasty.
Lynne commented on Oct 17 11 at 7:23 pmWho would want to destroy the nutrition by putting it in a microwave? I love it with no white rice which has very little if any nutrition. I especially love it with coconut milk.
susie commented on Oct 20 11 at 3:56 pmI found it at Whole Foods. It came highly recommended Roby Mitchell, M.D., and Ph.D. He practices Nutritional and Preventive Medicine. Also known as Dr Fitt.
Galaxy commented on Nov 20 11 at 2:38 pmwhen I wash black rice, black color stain keeps coming out…when do we stop washing? I could keep washing and never see the color stop coming off
Carol commented on Nov 23 11 at 8:56 pmI love to make Korean “red” rice. Mix 1 cup of black rice, 1 cup of quinoa, 1 cup brown rice, 1 cup mixed beans (uncooked). I usually use adzuki, white or navy beans, black beans, etc. Rinse all ingredients with water. Place in rice cooker and add 1 cup of water for each cup of ingredients plus an additional cup for each cup of quinoa and brown rice. Let everything soak for 3-4 hours. Click the on button and you’ll have wonderfully delicious and fluffy “red” rice and beans. I usually make a lot and freeze for future meals.
Biiftuu commented on Dec 10 11 at 5:34 amI was amazed , I was just eating black rice, when I just went on the web and searched for it, thinking what is the content? It is just has a nice taste that is why I wanted to find out more and discovered your discussion . Ye Black rice is tastey and nutritional as well. I cook it in rice cooker and without mixing with other ricie:), I like brown rice as well but I will try red rice.
Eat with any of my favourite curry, vegies
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