How to Cook Black Rice
Yield: just under 3 cups (about 4 servings)
Mix up mealtime with this striking grain – and cook it to tender, chewy perfection every time thanks to this foolproof boiling method.


1 cup (180g) black, forbidden, japonica, or purple rice
8 cups (64oz) water
2 teaspoon salt, optional


  1. There is no need to rinse the rice first, unless you’ve purchased it from a bulk bin and are concerned about cleanliness.

    Bring the water to a boil in a medium-size pot over high heat. Add the rice and optional salt, give it a good stir, return the water to a boil, and then reduce the heat to maintain a brisk simmer.

    Simmer for 35 to 40 minutes (no need to cover), or until the rice is tender but still has hint of chewiness to it.

    Important: Check several minutes early, as the cooking time will vary somewhat based on the precise level of simmer and even the brand of rice.

    Drain the rice in a fine-mesh sieve or colander. Shake to remove as much water as possible, and then immediately return the rice to the pot, which should now be dry thanks to the residual heat. Put the lid on and place the pot back on the stove, which is now turned off. Rest in the covered pot for 10 minutes.

    After the rest, fluff rice with a fork and enjoy.


Doubling the rice: If you double the rice, you won’t need to double the water. Twelve cups or so of water is sufficient for two cups of rice. Whatever the amount of rice, you simply want to ensure that the rice is covered with water until it is time to drain it.

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