Love black rice, but don’t love cooking it on the stovetop? Here’s an easy tutorial to make Instant Pot black rice (also called forbidden rice) with an easy lime dressing.
I’ve been playing a little game in my kitchen lately.
It’s called, What random things are hiding in the back of my pantry?
It’s a fun game, I promise. Especially when I rediscover fun treats like black rice.
In the past, I’ve cooked black rice on the stovetop, and it worked perfectly.
However, since I’ve somewhat recently discovered that the Instant Pot makes the best rice in the world, I wanted to make Instant Pot black rice!
Is there a bag of black rice in the back of your cabinet too? Here’s what to do with it!
What Kind of Black Rice Should I Use?
This recipe is for short-grain black rice.
I usually buy Forbidden Rice from Lotus Foods, but grab whatever type of short-grain black rice you can find.
Keep in mind that short-grain black rice and black sticky rice are not the same type of rice. I have not tested this recipe with black sticky rice.
What Does Black Rice Taste Like?
It’s a nutty, earthy rice.
It reminds me of brown rice, but with a little more flavor complexity. It’s delicious.
When cooked, this rice is soft and fluffy, but a little denser than white or brown rice. Think of it as a cross between brown and wild rice.
If your cooked rice is extra sticky and dense, it isn’t done cooking.
Will Black Rice Stain?
Once cooked, the liquid from the rice will stain things. The good news is, the Instant Pot helps contain most of the liquid.
Even so, avoid serving this on a dish that stains easily, and be extra careful if you’ve got porous countertops.
How to Make Instant Pot Black Rice
Start by rinsing the rice in a fine mesh sieve.
Add the rice, water, oil, and salt to the Instant Pot.
Close the Instant Pot, turn the valve to the sealing position, and press pressure cook (or manual).
Set the timer to 10 minutes.
Some Instant Pots models have a pressure cook button, and others have a manual button. They do exactly the same thing.
It will take about six minutes for the Instant Pot to build pressure, and then it’ll start counting down.
When the countdown finishes, your pot will beep and begin counting up.
Let the Instant Pot do a natural release for 25 minutes. Carefully release any remaining pressure.
Leave the lid closed for five more minutes. Open the lid and stir the rice.
Next, I like to add a lime vinaigrette for an extra pop of flavor.
Simply whisk together a little olive oil, lime juice, and some fresh herbs, and then pour it onto the rice. Stir it into the rice.
Instant Pot Black Rice
- 1 cup short-grain black rice (forbidden rice)
- 1 ¼ cup water
- 1 tablespoon olive oil, ghee, OR butter
- ½ teaspoon sea salt
Lime Dressing (Optional):
- ½ lime, juiced
- ½ teaspoon olive oil
- ⅛ cup fresh herbs, removed from stems + chopped if needed (optional) I use thyme or cilantro
- Rinse the rice in a fine mesh sieve until the water runs clear.
- Add the rice, water, oil, and salt to the Instant Pot. If any rice grains are stuck to the side of the pot (above the water level), push them down into the water.
- Seal the Instant Pot lid, and turn the steam valve to the sealing position.
- Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 10 minutes.
- The Instant Pot will take about 6 minutes to come to pressure, and then will start counting down the cook time. The Instant Pot will beep to let you know the cook time has finished. After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up. Allow the Instant Pot to do a natural release for 25 minutes.After 25 minutes, carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.Tip: Quick release can be messy– the vent will shoot some liquids out with the steam. Lay a kitchen towel over the top to keep your kitchen clean.
- Wait for the steam to escape and the pin to drop down, but do not open the lid yet. Let the rice sit for 5 more minutes, and then carefully remove the lid.
- Optional: Whisk the lime juice and oil together, and stir into the rice. Fold in the herbs.
- Serve the rice warm.
- Leftovers:This rice is best served immediately, but can be kept refrigerated in a sealed container for up to 4 days. To reheat, add about a tablespoon of water, and microwave covered until warm (2-3 minutes).