How to Cook Black Rice on the Stove Top
Firstly, what is black rice? No, it's not the same as wild rice. I first tasted this at my favourite lunch place Jos in a poke bowl. It has a similar texture to brown rice, but I find it more flavourful. It has a slightly chewy texture, mild flavour, and many nutritional benefits, black rice can be cooked as a sweet or savoury meal. Black rice is prepared similarly to brown rice. To avoid a starchy taste it is best to rinse the rice in cold water prior to cooking.
What is black rice?
Also, know forbidden rice. Why? In ancient China, black rice was considered so unique and nutritious that it was forbidden to eat by everyone except royalty. It has been around for over 9000 years in China and parts of Asia.
Why is black rice black? Black rice is black-purple in colour due to a pigment called anthocyanin, which has potent antioxidant properties.
Health Benefits of Black Rice
- Higher in protein than red, brown or white
- Good source of iron
- High in fibre
- Rich in antioxidants
- contains anthocyanin (also found in blueberries and purple potatoes)
- Research has found that anthocyanins have strong anti-inflammatory, antioxidant, and anticancer effects
- Rinse rice under cold water before cooking.
- Add 1 cup rice to 2.5 cups water.
- Boil on medium to high heat for 35 minutes until all the water is absorbed. Do not rinse.
- Remove from the heat and rest for 10 minutes with the lid on before serving. Use a fork to fluff it up.
- Once the rice has rested use it as you would brown or white rice, in a stir fry, poke bowl or rice pudding. I have been experimenting with both sweet and savoury recipes. Black rice pudding with blackberries or blueberries, black rice stir fry with miso, mushrooms and black beans.