Black Rice Recipe

Rinse

Place the measured black rice in a fine-mesh sieve and rinse under cold running water, gently rubbing the grains with your fingers until the water runs mostly clear. Drain well (about 30–60 seconds). This removes dust and excess surface starch for less clumping.

Toast (optional)

In a medium saucepan over medium heat, add the butter or oil. When shimmering (or melted), add the drained rice and toast, stirring constantly, for 2–3 minutes until the rice becomes fragrant and slightly glossy. Toasting deepens the flavor but can be skipped if you prefer.

Add water and salt

Pour in 3 cups of water and add 1 tsp fine sea salt. Stir once to distribute salt and rice evenly.

Bring to a simmer

Bring the pot to a gentle boil over medium-high heat, then reduce heat to low so the surface is barely simmering. Cover the pot with a tight-fitting lid.

Cook

Let the rice simmer gently, covered, for 30–35 minutes without lifting the lid. Check at 30 minutes: the liquid should be absorbed and grains tender but still slightly chewy. If needed, cook an additional 2–5 minutes.

Rest

Remove the pot from the heat and keep it covered. Let the rice rest for 10 minutes to allow steam to finish cooking the grains and to firm up slightly.

Fluff and finish

Uncover and fluff the rice gently with a fork to separate the grains. Stir in the optional 1 tsp lime or lemon juice if using, then taste and adjust salt if necessary.

Transfer the black rice to a serving bowl or plate and sprinkle with 1 tbsp toasted sesame seeds or chopped fresh herbs (cilantro or parsley). Serve warm as a side, base for bowls, or with fish/vegetables. Leftovers: cool completely, store in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 1 month.