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Black rice with lime dressing in a serving dish
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5 from 5 votes

How to Cook Black Rice

Love black rice, and want to cook it yourself? This easy stovetop recipe uses short-grain black rice (forbidden rice) and tops it with a quick and easy lime dressing.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 people
Calories: 142kcal
Author: Sarah Trenalone

Equipment

Ingredients

  • 1 cup short-grain black rice (forbidden rice)
  • 1 ¼ cup water
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt

Dressing:

  • ½ lime, juiced
  • 1 teaspoon olive oil
  • 2-3 sprigs fresh herbs, removed from stems + chopped if needed (optional) I use thyme or cilantro

Instructions

  • Add rice to a mesh sieve and rinse with warm water until the water runs clear.
  • Add rice, water, oil, and salt to a saucepan, and bring the water to a boil over medium-high heat.
  • When water begins to boil, cover the pot and lower the heat to low. Lightly simmer for 30 minutes.
    Tip: You want the water to simmer lightly. The exact heat setting will vary depending on your stovetop and cookware. If possible, use a pan with a glass lid to check on the water, but avoid opening the lid while cooking.
  • After 30 minutes, leave the lid on the pot. Let the rice sit covered, off heat, for 10-15 minutes. Open the lid and fluff the rice with a fork.
    Cook Black Rice Until Tender + Fluffy
  • Optionally, whisk together the lime juice, olive oil, and fresh herbs, and stir it into the rice.
    Black rice with lime dressing in a serving dish
  • Serve 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).

Notes

Yield: 1 cup dry black rice yields approx. 3 cups cooked black rice.  Est. serving size is ½ cup per person.
Multiplying Recipe: Recipe can be doubled or tripled.
Recipe Variations: This recipe is also delicious with sautéed mushrooms and shallots added.  Cook them in a separate pan while the rice cooks, and then fold into the rice along with the lime dressing.

Nutrition

Calories: 142kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg