Asian Black Rice


I picked up a bag of Indonesian black rice from Kroger the other day and had absolutely no clue as to what to do with it.  It just looked interesting 🙂

So, I took it home and decided to experiment.  It was so easy to make.  I just boiled 3/4 cup water and put 1/2 cup black rice in it and simmered for about 20 minutes.  The water turned black (which was a little unappealing) but as the water turned darker, it revealed a beautiful burgundy color in the rice!  I hope that you can see it from the pictures.

Raw (Left) vs. Cooked (Right) Black Rice

I had some leftover marinated mushrooms, so I threw those in with the rice at the end.  The mushrooms were white mushrooms marinated with olive oil, thyme and fresh garlic.  That was all it took!  I couldn’t wait to actually taste it, and I was so happy once I did!  The rice has such a wonderful texture and beautiful burgundy color!  The mushrooms added a great flavor, too.  I had cooked some salmon to go along with the rice, which was a perfect color contrast and taste combination with the rice.

According to, the Asian sticky black rice is also known as the “forbidden black rice.”  Legend says this rice was originally grown only for the emperors of China. It’s prized for its fragrant aroma, nutty taste and nutritional value.  I can attest to all of these!

This rice contains 2 grams of fiber per serving, 4 grams of protein, iron, niacin, magnesium, thiamin and antioxidants.

The forbidden black rice is a delicious, nutty, and colorful alternative to my normal brown rice!

What types of exotic rices have you tried?


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