How To Make: Black Rice



Directly from the instructions on the package is the best way to cook this particular brand of Chinese black rice – LOTUS FOODS!. 

Makes 3 cups

1-3/4 c. water

1 t. pink Himalayan salt

1 c. black rice, rinsed and drained in wire mesh strainer

Combine water, salt and rice in medium-size saucepan. Bring to boil over high heat. Cover tightly, reduce heat to low and cook for 30 minutes or till all water is absorbed.

Turn heat off, keep covered and let set for a few minutes before fluffing with fork.

Notes: Tender, chewy, less starchy than white or brown rice. The tiny grains when cooked look, in the saucepan, more like a bunch of blackberries than rice.

Some people call it sweet. Not so noticeable to me, but when taste-tested alongside white rice I can see where someone might point that out. In a dish, however, the sweet gets lost. It doesn’t matter. I love this rice. I’m looking forward to using it in many different dishes in many different ways.




Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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