How to Cook BLACK RICE - Why Forbidden Rice?

squid ink

🥗Healthier: cuttlefish ink

💰Cheaper: black food coloring

Cuttlefish ink provides a similar flavor with lower cost.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock can reduce calories while maintaining flavor.

Pour black rice into a saucepan and rinse through two or three times to remove excess starch.

Drain off 90% of the water while keeping the rice grains.

Add 1 cup of black rice and 1 cup of water to the saucepan with a pinch of salt.

Bring the mixture to a simmer over high heat.

Once the edge of the rice starts to dance in the simmer, turn the heat to its lowest setting.

Cover the pan with a cloth or tea towel and then place a tight-fitting lid on top.

Turn the gas back on to the lowest setting and leave to cook for 15 minutes.

After 15 minutes, remove the lid and add boiled water to the rice to remove any thick black ink at the bottom.

Strain the rice and rinse with more hot water to wash off residual starch.

Serve the rice fluffy and hot, optionally mixing with cooked sweet corn, tuna, and mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens