HOW TO COOK BLACK RICE

Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status.

Culturally, black rice has been associated with longevity, prosperity, and health across East and Southeast Asia. It has been used in both savoury dishes and desserts, especially in Chinese, Thai, Indonesian, and Filipino cuisines. In many traditions, it was believed to strengthen the body and support vitality, making it a valued ingredient in ceremonial and medicinal cooking.

What sets black rice apart is its deep purple-black colour, which comes from its high antioxidant content, giving it both a striking appearance and a long-standing reputation as a healing grain.

Today, black rice is no longer forbidden, but it still carries a sense of ancient richness, tradition, and health.

Method 1: Cooking Black Rice in a Clay / Earthen Pot

Black rice – 1 cup

Water – 3 cups

• Wash the black rice thoroughly and drain the water.

• Soak the rice in water for 1 hour.

• Drain the water completely after soaking.

• Transfer the soaked rice to a clay/earthen pot.

• Heat 3 cups of water separately in a steel vessel.

• When the water is about to boil, carefully pour the hot water into the clay pot containing the rice.

• Cook on low flame until all the water evaporates.

• While cooking, foam will form on the surface—remove and discard it using a spoon.

• Cover the pot with a lid and cook for 2–5 minutes.

• Turn off the stove and let the rice rest for 10 minutes before serving.

Method 2: Cooking Black Rice in a Pressure Cooker

Black Rice – 1 cup

Water – 2½ cups

• Wash the black rice thoroughly and drain the water.

• Soak the rice in water for 1 hour.

• After soaking, drain the water completely.

• Add the soaked rice and 2½ cups of water to a pressure cooker.

• Pressure cook on medium-high flame for 5 whistles.

• Lower the flame and let it simmer for another 5 minutes.

• Turn off the heat and allow the pressure to release naturally.

• Open the lid and serve hot.

Small Details That Make a Big Difference:

Black rice tastes best when cooked slowly on low heat.

Cooking on low flame allows the grains to cook evenly and enhances flavour.

Clay/earthen pots may crack on a gas stove if cooked on high flame.

Clay pots do not crack on a wood-fired stove, even with high flame.

Adjust the water proportionate according to individual preferences.