How to cook Black rice?

If you are new to cooking black rice, here are a few interesting facts about it: Black rice can served as a simple side dish just like you would serve white rice or brown rice. It makes an excellent base for grain and veggie bowls and grain salads.


Pre-soaking hard grains such as brown or wild rice is a popular method of reducing the cooking time.


· 1 cup black rice

· 2 ¼ cup water or broth (to add flavour)

· Salt to taste


To a saucepan, add water and rinsed black rice. Over a medium-hidh heat, bring water to boil. Add the salt, reduce heat, cober and cook for 30–35 minutes.

Resist the urge to open thr lid often because this will lead a lot of steam out .Continue cooking until the tender and chewy , and all water is absorbed. Take off the heat and let it stand covered for about 5–10 minutes then serve.


Toast the grains lightly in oil with aromatic spices, hersbs and veggies of your choice just like Pulao or Khichdi.


· 1 tsp oil/ghee

· Medium onion, sliced

· 3–4 garlic cloved,minced

· ¼ th tsp cumin seeds

· Peas, caroots, beans and any veggies of your choice

· Salt to taste

· 1 cup black rice

· 2 ¼ water


In a saucepan, heat the oil/ghee over medium heat. Add cumin seed and let it split. Now add garlic and onion and cook stirring occasionally until onion turn translucent. Then add all the veggies and black rice and stir until the grains and veggies coated well with oil. Once everything become fragrant add water and salt and bring it to boil.

Where to get it ??

Buy it from . With super reasonable cost they have the traditionally harvested homegrown black rice and as authentic as they claim!

A silent reader!!