How to Cook Forbidden and Purple Rice

Black, or forbidden, rice is an exotic and healthful grain. And it's the secret to cooking up a fun batch of purple rice, which kids of all ages can enjoy. Here is a recipe for black rice and how with one small change you create the plum-hued rice of forbidden fame!

Jump to:

• The Story
• Benefits
• Buying
• Equipment
• Ratio
• Basic Method
• Purple Ratio
• Ingredients
• Variations
• Ways to Cook
• Frequently Asked Questions
• Edible Epilogue
• 📖 Recipe
• Related Recipes
• 💬 Reviews

The Story

Black rice is an exotic, earthy, nutty, nutrient-dense variety of rice native to Southeast Asia. The people of ancient China called it forbidden rice or Emperor's rice, as it was rare and coveted by royalty. Historically farmers in Southeast China and neighboring countries enjoyed a monopoly over black rice cultivation. But now it's grown all over the world, including Thailand and India. A small number of U.S.-based brands grow and sell a variety of black rice, but not the real deal from a historical perspective.

Purple rice is not a specific variety you buy on store shelves (although some cultures refer to black rice in its pure form as purple). But the colorful name is a reference to how black rice will tint white rice purple if the two are cooked together.

The dark pigments of the black rice seep out into the cooking liquid and are absorbed by the white rice. Depending on the ratio of black to white rice you choose, the finished dish will be anywhere from a springtime lilac to a rich mahogany shade of purple.

Benefits

With immense health properties such as high levels of antioxidants and fiber, black rice is perhaps one of the healthiest you can cook and eat. Arsenic concerns, aside. Unrefined and with the germ and bran intact, black rice brings more fiber, vitamins, and a sturdier bite to the table than its paler friends.

The deep, black hue of forbidden rice is thanks to anthocyanin, an antioxidant. And this free-radical fighting pigment is proven to be highly protective against a range of chronic and genetic diseases. So the more black rice you add to white, the more nourishing your bowl of purple grains will be!

Buying

You can find at least one type of black rice just about anywhere you shop. Whether at a national grocery chain, gourmet market, or of course Asian foods purveyor. I find it at my local Kroger, Whole Foods, and Trader Joe's. Emperor's rice it is, no more. This rice is for the people!

Black rice grows in two different types: glutinous and non-glutinous. The latter is more akin in texture to a long-grain brown or basmati rice. Sticky, often labeled "sweet" black rice is similar to short grain varieties that cook up gluey and tacky. What is perhaps interesting with black rice is that many glutinous cultivars are long grain. The intrigue endures.

The sweet, stickiness factor is thanks to large amounts of amylopectin, a polysaccharide (starch) that breaks down during cooking. And the sticky, gooey result is perfect for rolling and dipping in the spicy, umami-laced sauces and broths of Thai, Korean, and their fellow Eastern cuisines.

Glutinous black rice is by no means the only black rice worth enjoying, but it is certainly a favorite. Less sweet and non-glutinous forbidden rice is delicious in salads and as juk, a Chinese porridge.

Equipment

I don't believe you need expensive or complex equipment to cook great meals. But if a rice cooker or Instant Pot makes you happy (and your life easier), by all means, bring them on. Modern cooking equipment brands truly nail their niche down to a science. Whichever version of forbidden or purple rice you want to cook, any one of the following will get the job done.

• Large pot with a lid (or you can use foil)
• Rice cooker
• Instant Pot
• Bamboo steamer basket

Ratio

For every cup of black or forbidden rice, you will need between one and a half to two cups of water or stock. This ratio is for Chinese (or similar) varieties of forbidden rice. Sticky black rice requires a little less water.

And it's always worth referring to the method on the rice package. Worst case scenario, you need to add a bit of water during cooking. Or strain away extra water once the rice is tender.

Basic Method

To enjoy a hot, nutty bowl of pure forbidden rice, cook it the way you would any other variety. Swap in black rice for the usual suspects to mix up your risotto, pilaf, or better-than-takeout Chinese orange chicken. In lieu of water, vegetable and chicken stock add a wonderful aroma. And stock also makes your kitchen smell like you're working harder than you really are!

Stovetop Steps

1. Combine the black rice, water (or stock), and a couple of pinches of salt together in a pot.
2. Bring the water to a boil then immediately turn the heat to low and cover with a lid or foil-pressed tightly around the top of the pot.
3. Check the rice occasionally to keep it at a gentle simmer. Begin checking a few grains of rice for doneness after about twenty minutes.
4. Once tender, remove the pot from the heat and allow the rice to sit covered for five to ten minutes. Fluff with a fork, and serve!
5. Cool leftover rice as quickly as possible and store chilled.

For a rice cooker or Instant Pot, follow the brand's recommendations. You may find you need a little less water with an electric cooker. But better to add more than not enough. Many rice cookers and Instant Pots are calibrated to handle excess water once the rice is tender.

Purple Ratio

For a bowl of beautifully-hued purple rice, add a quarter of a cup of black rice for every cup of white. If you'd like a lighter purple, add less, down to a tablespoon. Want an intriguing deep violet? Add a couple tablespoons more.

Ingredients

Regardless of the end purpose, the ingredients for purple rice are few and simple. To ensure the rice grains cook to the proper doneness in the same amount of time, it's not a bad idea to pick black and white rice of similar grain and starch content. In other words, if you buy black sticky rice, cook it with a short-grain sort like sushi. If you're cooking forbidden rice, pair it with basmati or another long-grain white rice.

• White rice
• Black or forbidden rice ( a tablespoon for every cup of white)
• Water
• A couple of small pinches of salt

Arborio or Calrose rice can work as a substitute if you can't find sushi rice. When cooking non-glutinous black rice, chose basmati or another medium-to-long grain white rice.

And hey - if all you can find is an American brand of black rice to mix with your go-to white rice, by all means, do it! Just consult each brand's cooking instructions to arrive at the best measure of water for how much you plan to cook.

The only rice to avoid is converted, parboiled or instant (minute) rice. This type of rice cooks quickly and will turn to mush before the black rice is tender.

Variations

Purple rice cooking methods across cultures vary. Soaking the white rice with the black before steaming is a tradition in Thailand. But you can also simply rinse, then steam the two colors of rice together. As many stateside Koreans do for heukmi bap.

Korean

To enjoy Korean purple rice, steam a small amount of black rice with your favorite white rice. You can steam by using a standard pot with a lid (or foil), a rice cooker, a bamboo basket, or (gasp!) your Instant Pot. The only method not conducive to purple rice is boiling, as the beautiful color from the black rice will end up in the water instead of the white rice.

Thai

Thai sticky rice of any color, purple included, is traditionally steamed in a bamboo basket. For sticky purple rice, many native Thai soak the black and white glutinous rice together in water for several hours, up to eight, even. This allows the pigments of the black rice to tint the white rice with a purple hue. Then they place the soaked rice in a bamboo basket and steam it over boiling water. Which doesn't take long after an extended soak. You can line the bamboo basket with cheesecloth to make the tacky rice easier to remove when done.

A simple hack for cooks who don't own a bamboo steamer is to use a mesh strainer or colander with two handles in place of a basket. Simply set the soaked rice in either tool over a pot of boiling water with the right size rim for stability. Take care not to let the water reach the bottom of the rice to prevent purple mush.

Cover the colander and pot with as tight of a seal as possible using a lid or foil. This will help minimize steam loss, which will help the rice cook faster.

Ways to Cook

Depending on what cooking vessel you use, the process for purple rice will differ slightly. Machines like rice cookers and Instant Pots let you measure, pour, and push a button. Steaming rice on the stovetop is fairly simple, but takes a bit of finesse not required with a specialty appliance.

Stovetop

1. Measure out your black and white rice.
2. Rinse the rice well. You can do this by submerging the rice in a bowl full of water and swishing. Or run water over the rice in a large mesh strainer until the water runs clear. In Asian cooking, submerging, rubbing, and draining the rice several times before cooking is standard practice.
3. Place the rice, water, and a couple of small pinches of salt in a medium saucepot.
4. Bring the water just to a boil, then immediately turn down the heat and cover to maintain a very gentle simmer.
5. Simmer for about 20 minutes before checking for doneness. The water should have tiny, soft bubbles that break the surface every long moment. But not be simmering so strongly the bubbles are large and frequent. 
6. After 20 minutes taste a few grains of rice! Regardless of how much water is left and has escaped, tasting is the only way to know if the rice is cooked. Add about a quarter of a cup more water if the rice isn't tender yet. Return the lid quickly. Continue cooking, watching closely until the rice is tender. 
7. Allow the pot to sit undisturbed for ten minutes. Then fluff non-sticky rice gently with a fork. For sticky rice, remove gently and serve, or roll into small balls.

Rice Cooker or Instant Pot

If cooking sticky rice in a rice cooker or Instant Pot, it can help to oil the inside a little or use a liner. Whichever is appropriate for your machine.

1. Rinse the rice well.
2. Place the rice, water, and a couple of small pinches of salt in the cooker.
3. For Instant Pot and depending on the model, you can select Rice Function then Pressure Cook or pressure cook the rice on manual high pressure. If you selected the automatic rice function, it will turn off once cooked. If on manual, cook the rice for five to seven minutes. Then allow for at least ten minutes of natural release.
4. For a rice cooker, follow the brand's recommendations for settings and cooking time, based on the type of rice.
5. If cooking a longer grain (and not glutinous) rice, fluff it gently with a fork after cooking and resting. If enjoying sticky rice, gently scoop it out (or remove using the ends of the liner). Then it can be scooped or rolled for serving.

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Frequently Asked Questions

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Edible Epilogue

I dare not write much more on forbidden rice. But I do love how it breaks the mold that most rice varieties follow... which is the shorter the grain, the stickier and sweeter the rice. The oxymoron of long-grain yet glutinous rice is a fun culinary narrative.

Definitely be discerning when buying black rice and order or purchase from a reputable supplier or market. Or you may find yourself enjoying rice of another color. For the record, black rice shouldn't turn your mouth black. It's happened, so worth a mention.

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📖 Recipe

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