Black Rice


by: Faerie Chef

This earthy-tasting rice, sometimes referred to as Chinese “forbidden” rice, gets its black color—and longer cooking time—from the black layer of bran that is still attached to each grain. Soaking the grains before cooking them makes a more tender rice.


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serves: 3

1 1/2 cups black rice

sea salt

Nutrition Facts
Black Rice

Servings Per Recipe: 3

Amount per Serving

Calories: 344

  • Total Fat: 2.5 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 3.8 mg
  • Total Carbs: 72.4 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 0 g
  • Protein: 7.1 g

how is this calculated?

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1.  Wash the rice in several changes of water, running your fingers through the grains, then tipping off the liquid. Pour off all the water, then put the rice in a pot and cover it with 2 3/4 cups water. Soak for an hour, then add a scant teaspoon salt and bring to a boil. Turn the heat to low, cover, and cook for 35 minutes. Turn off the heat and let the rice stand for 10 minutes to steam before removing the lid. (If you don’t have time to soak the rice, cook it in 3 cups water for 40 minutes instead of 35.)

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