Cooked Black Rice and What To Do With It
This jet black rice is sometimes labeled “Forbidden Rice” and is gaining popularity and shelf space in more supermarkets. It has more fiber than white or brown rice and is full of antioxidants. The flavor is nutty and the texture has a pleasant chew to it. Since it takes 30-40 minutes to cook, I think it’s easiest to cook a big batch ahead of time, store it in the fridge, and use what you need throughout the week. Here’s how I cook it and some ideas on how to use it:
1 cup uncooked yields about 3 cups cooked
Fill a large pot with water and bring to a boil. Add the rice and a pinch of salt. Simmer for 30 minutes. Taste a few grains of the rice. If it’s still too al dente, simmer for another 5 minutes. The texture should be soft with a chew to it.
Drain the rice in a fine mesh sieve and give it a quick rinse to cool it down. Transfer to a glass container or bowl with a lid and store in the refrigerator.