Forbidden Black Rice Easy
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  • Food: Forbidden Black Rice
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

The forbidden black rice is rich in iron and fiber and has a nutty, wonderful flavor. Continue reading to discover how to prepare this eye-catching, healthy grain!

Last spring, I discovered a canister of black rice while searching through my cupboard. I hadn’t been to the store with Jack in days. The black rice was a welcome change after munching our way through boxes of spaghetti and bags of white rice.

Black rice, often known as forbidden rice, had been one of my favorite grains when we lived in Austin because of its nutty flavor and beautiful purple color.

I would get it from the bulk bins at the supermarket, anxious to incorporate it into salads and bowls once I got home.

Although we ate black rice frequently throughout the spring, summer, and fall, I’m delighted to say that it has returned to the menu at our home permanently. I’m not sure why it was taken out of the rotation when we moved.

What is forbidden rice?

Forbidden Black Rice
Food: Forbidden Black Rice (Source: Love and Lemons)

You might be wondering what forbidden rice is if you’ve only ever cooked white rice and brown rice.

It’s a reasonable inquiry. Rare is the heritage rice variety. Its poor yield in comparison to other kinds of rice means that less of it is produced than cultivars with better yields that are more common.

It was rare even in ancient China. The fact that only ancient Chinese nobility was permitted to consume it gives forbidden rice its name.

Black rice is still worthwhile to search for. I enjoy the chewy texture and nutty flavor of this food, which is also quite nourishing. Its dark color is a result of anthocyanins, potent antioxidants.

It is also a whole-grain rice variety and is high in iron. Why does that matter? In contrast to white rice, its outer layer is preserved throughout processing. It, therefore, contains a lot of fiber. You’re going to adore it, I believe!

Cooking Black Rice

Black rice is easy to prepare on a stove. It resembles brown rice cooking a lot! What you must do is as follows:

  • Rinse the rice first. This procedure aids in removing carbohydrates that might contribute to clumping while cooking.
  • Then put it in a saucepan with a lid. Add 1 teaspoon of olive oil and 1 3/4 cups of water to each cup of rice. Boil for a few minutes, then turn down the heat, cover the pot, and simmer for 30 minutes.
  • Allow the rice to steam for the last time. After removing it from the heat, leave it covered for an additional 10 minutes.

Use a fork to fluff, then savor!

Ideas for Serving Black Rice

Use your favorite rice recipes to season the rice with salt and pepper and serve it as a side dish! I enjoy making grain bowls with prohibited black rice as the foundation. Make your bowl with the following ingredients.

  • The rice! Make a bed of cooked forbidden black rice first.
  • A protein. With baked tofu, baked tempeh, and baked eggs, black rice pairs incredibly well. Try cooking them sunny-side-up or soft-boiling them.
  • Your preferred vegetables. Add a few handfuls of fresh greens, radishes that have been thinly sliced, or carrot shavings. Also delicious would be roasted broccoli, asparagus, Brussels sprouts, or butternut squash. There are countless alternatives.
  • A delicious sauce Use peanut sauce, tahini dressing, gochujang sauce, or cilantro lime dressing to bind everything together.

Forbidden Black Rice

5 minutes to prepare
40 minutes to cook
Serves: 4

Black rice, often known as forbidden rice, is flavorful, nutty, and full of fiber and antioxidants. It makes a great side dish or complement to salads, grain bowls, and other dishes.


  • 1 cup uncooked forbidden black rice, rinsed
  • 1¾ cups water
  • 1 teaspoon extra-virgin olive oil


Forbidden Black Rice Healthy
Food: Forbidden Black Rice (Source: Love and Lemons)
  1. Rice, water, and olive oil are combined in a medium pot and brought to a boil. For 30 minutes, simmer with the lid on and the heat on low.
  2. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.