Cocktail Recipes, Spirits, and Local Bars

‘Forbidden’ Black Rice Is Instagram’s Newest Superfood Obsession

‘Forbidden’ Black Rice Is Instagram’s Newest Superfood Obsession

If you rave over rice but crave complex carbs, you’ve probably thought your only option was a reluctant swap to brown rice. Brown rice might not taste as good, but since it's a complex carb, which means it has more fiber than simple carbs like white rice, it's "better for you." A reluctant sushi swap for most. But there’s another breed of the grain that has swamped the scene: black rice, also known by the more evocative title “forbidden rice.” And it could actually be the healthiest kind.

On Instagram, the rice has lately been the centerpiece of elaborate grain bowls, lurking mysteriously beneath its “forbidden” title as a new and enticing superfood.

Though Instagram only recently caught on, black rice has been around for ages. It’s rumored that in ancient China, the rice was reserved only for the emperor and other royalty. If common folk were caught noshing on rice that was a couple shades too dark, their lives could be in jeopardy.

Nowadays, however, there’s nothing forbidden or mysterious about it. Rice by any other name is still, well, rice. Forbidden rice is simply a type of rice that originated from a mutation of traditional Japanese rice according to a 2015 study. The rice remains popular in many Asian countries, often used as a main ingredient in rice-based desserts.

Before it’s cooked, the rice appears black in hue; but once you boil it, it turns a dark shade of purple. This purple color comes from anthocyanins, antioxidants also found in blueberries, blackberries, and other purplish plants.

Compared to brown rice, black “forbidden” rice could be the better choice. “Black rice has one of the highest concentrations of anthocyanins of any food!” nutritionist Ariane Resnick told The Daily Meal in an email. “The anthocyanins in this grain reduce inflammation, fight cancer via reducing free radicals, and have even been proven to reverse heart issues according to some studies.” Resnick also pointed out that it has more protein and more fiber than other rice varieties.

Whether or not the grain is flooding Instagram because of its health benefits or its purplish hue remains to be seen. But these health gurus seem to be onto something with their carefully cultivated plates of superfood-filled glory.

But you don’t have to be a trend-informed food photographer to incorporate this whole grain into your diet. According to Resnick, preparation can be simple and delicious. You simply need to know the proper cook time needed to get it right.

“Black rice cooks up more similarly to brown rice than white,” she advised. “Be sure to set aside enough time for it to cook, as it can take up to 40 minutes, and refrain from rinsing it so you don’t lose any of the anthocyanins on the surface of the grains.”

Once it’s cooked to appropriate tenderness, keep it covered for an additional 10 minutes if you want a softer feel similar to glutinous white rice. Black rice is naturally a little chewier than other kinds.

But once your rice is tender and correctly prepared, you can use it as a base for any of your favorite healthy rice dishes.


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


What Do You Do with Black Rice?

Let’s talk about black rice, or Forbidden Black Rice as it’s often labeled. This is a gorgeous, dark indigo rice that was apparently only fed to emperors in early China. Lucky for us, some peasants stole some grains and made it available in our stores.

Lotus Foods brand offers lots of fun rice products (pink, black, green, and brown), and their little bags are available online or at natural food stores. We have here how to cook black rice and three vegan black rice recipes to let you make the most of this beautiful whole grain.

beautiful black rice close-up

So now, what do you do with black rice? It can be cooked in the same way as brown rice, with the same ratio (1 cup rice to 1 1/2 cups water or broth) and a few minutes extra cooking time. I like to soak my rice for at least a few hours, up to overnight, to give it a better texture. Drain off the deep indigo colored water, and add fresh water and a pinch of sea salt. Boil, then cover and simmer for 35 minutes. It’s a richer, nuttier flavored rice and you can serve anyway you would serve brown rice. But here are three great ways to amp up the flavor and make even better use of this gorgeous grain: Black Rice with Mushrooms and Cilantroand Nori Rolls with Edamame Hummus.

Black Rice with Mushrooms and Cilantro served with Lemongrass Tempeh

Black Rice with Mushrooms and Cilantro

2 cups Forbidden Black Rice, soaked two hours
4 cups water or broth, or combination
Sea salt, to taste
¼ cup coconut oil
2 cups chopped, fresh mushrooms (any variety)
1 cup thinly sliced red onion
1 cup thinly sliced carrot
2 cups fresh chopped cilantro

  1. Drain rice. Add to a stockpot with water/broth and bring to a boil. Cover, season with a few generous pinches of salt. Lower heat, and simmer for 40 minutes, or until rice is very soft.
  2. In another stockpot, heat coconut oil until warm. Add mushrooms, onions, and carrots, and cook until onions are soft, about 10 minutes.
  3. Add cooked rice in batches, being sure to coat rice with mushroom mixture. Cook for just a few minutes, then toss in cilantro. Stir to combine. Divide into serving bowls. Enjoy with steamed vegetables, tofu, tempeh or anything!

Black Rice Nori Rolls with Edamame Hummus

Edamame Hummus
2 cups packaged shelled edamame (young soybeans)
2-3 garlic cloves
¼ cup lemon juice
1 Tablespoon toasted sesame oil
3 Tablespoons olive oil
Salt and pepper to taste
10 Nori seaweed sheets
2 cups shredded carrots
2 cups cooked black rice
1 cucumber, seeded and sliced into thin strips

  1. Cook edamame according to package directions. Drain, rinse and pat dry.
  2. Place cooked edamame along with garlic, lemon, sesame oil, olive oil, and salt in a food processor. Blend until smooth. Let stand for at least an hour for flavors to meld.
  3. To make sushi rolls, spread ¼ cup Edamame Hummus onto edge of nori. Add carrots, rice, and cucumber strips. Rolls gently but firmly. Cut into halves or thirds, and serve with a dipping sauce of soy sauce and sesame oil. Makes 10 rolls.

Indonesian Black Rice Pudding (Bubur Injin)

1 cup Forbidden Black Rice
½ cup short grain brown rice
1¼ cups coconut milk
1 cup water
pinch salt
¼ – ½ cup palm sugar
¼ cup coconut cream (see note)

Check out this post on Green UPGRADER to learn how to make this great recipe!

This post is part of our series on Vibrant Wellness JournalWhat do you do with… that? There are lots of foods that might fill-in-that-blank in your heads, so please send me suggestions for foods you’ve never been quite sure how to cook! Other posts in this series include chickpea flour, amaranth, and seaweeds.


This post may contain some Amazon Affiliate links if you purchase something from these links I make a small commission that supports my work and keeps the site running. Thanks for supporting Vibrant Wellness Journal!


Watch the video: EVERYTHING ABOUT BLACK RICE FARMING. कल चवल क खत करन क पर जनकर. HINDIहद. 2020 (November 2021).