Chinese Black Rice Or Forbidden Rice Recipes

FORBIDDEN BLACK RICE RECIPE

Steps:

• Place the black rice in a mesh sieve and run it under water until water runs clear.
• Melt the butter in a saucepan over medium heat. Add and stir the black rice, onion, and almonds for 5 to 10 minutes, or until lightly toasted.
• Add the water and bouillon cube and bring to a boil. Reduce the heat to low and cover the saucepan with a lid. Let the rice simmer for 25 to 30 minutes, or until it's tender, and the water is completely absorbed.
• Let the rice cool for about 5 to 10 minutes, then fluff it with a fork.

CHINESE BLACK RICE OR FORBIDDEN RICE

Steps:

• Place well rinsed rice in pot.
• Cover with water and bring to boil.
• Reduce heat to low, cover, and cook 25 minutes.

CHINESE BLACK RICE

Steps:

• Rinse rice in a sieve under cold running water until water runs clear.
• 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.
• Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.

INSTANT POT BLACK RICE RECIPE (PRESSURE COOKER METHOD)

Steps:

• Rinse forbidden rice in a fine-mesh strainer under cold water until water runs clear.
• Transfer it to the Instant pot, pour in the liquid, and a pinch of salt, if using.
• Secure the lid. Move the steam release valve to Sealing position.
• Select Manual/Pressure Cook to cook on high pressure for 17 minutes.
• When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to Venting position to release any remaining pressure.
• Carefully open the lid. Fluff it with a fork and serve.

BLACK RICE SALAD RECIPE

Steps:

• Place black rice, salt, and water in a medium sized saucepan over medium heat. Bring it to a boil and cook until the rice is tender, 20-25 minutes. Drain and let it cool.
• Make the salad dressing by whisking together rice vinegar, shallot, honey, chili garlic sauce, garlic, and ginger. While still whisking, drizzle in the olive oil and sesame oil until fully combined.
• To assemble the salad, place now-cooled black rice, sugar snap peas (or shelled edamame), radishes, bell pepper, and cilantro in a large salad bowl. Drizzle it with the dressing and give it a gentle toss.
• Give it a taste for seasoning and add in if necessary. Serve.