Chinese Black Rice

From the kitchen of Carly

Black rice delivers nutty depth and a striking purple-black hue that elevates any plate. This simple method coaxes out its natural earthiness through gentle simmering. The result is tender grains with subtle sweetness, perfect as a sophisticated base for vegetables or protein.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups Chinese black rice
  • 13 1/2 cups water

Instructions

  1. Rinse rice in a sieve under cold running water until water runs clear.

  2. Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.

  3. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.