Chinese Black Rice Recipes

CHINESE BLACK RICE OR FORBIDDEN RICE

Chinese Black Rice or Forbidden Rice image

Also known as Emperor's Rice. This rice has a nutty flavor and is somewhat chewy. Sweet, savory, and indigo in color.

Provided by Sweetiebarbara

Categories Short Grain Rice

Time 30m

Yield 2 1/4 cups cooked rice, 2-3 serving(s)

Number Of Ingredients 2

Ingredients

1 cup black rice
1 1/2 cups water

Steps:

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

Nutrition Facts : Calories 358, Fat 0.5, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 79.2, Fiber 2.8, Protein 6.5

BLACK RICE

Black Rice image

Black rice is one of the handful of superfoods. This rice is so flavorful and has a very unique presentation as it cooks up to a deep purple color. This rice goes great with just about any meal as a nice healthy side. I love to make it with salmon and a side of fresh veggies.

Provided by Love2cook32

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter
1 cup black rice
¼ cup diced onion
¼ cup slivered almonds
1 ¾ cups water
1 cube chicken bouillon

Steps:

Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 38.2 g, Cholesterol 15.4 mg, Fat 10.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 3.9 g, Sodium 296.5 mg, Sugar 0.9 g

CHINESE BLACK RICE

Chinese Black Rice image

You'll want something to sop up the sauce of the fricassee, and this chewy rice, classically Chinese but currently making its way across Paris, offers a gorgeous texture and color contrast.

Provided by Paul Grimes

Categories Rice Side Simmer Gourmet Sugar Conscious Low Sugar Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 2

Ingredients

2 cups Chinese black rice
3 1/2 cups water

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.

BLACK RICE PUDDING

Black Rice Pudding image

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.

Categories Milk/Cream Rice Dessert Quick & Easy Boil Gourmet Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

1 cup black rice
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Steps:

Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

BLACK RICE BOWL WITH BOK CHOY AND MUSHROOMS

Black Rice Bowl With Bok Choy and Mushrooms image

A bowl of rice with vegetables makes a healthy and delicious meal, especially if the rice is whole grain. Whole-grain rice comes in many colors, from golden amber to rusty red to purplish black. This recipe calls for Thai black sticky rice (also called sweet or glutinous rice), which is pleasantly chewy. In Thailand, black sticky rice is most often used to make sweet rice pudding with coconut milk, but it tastes very good in combination with savory ingredients. If sticky rice is not your thing, you could use Chinese black "forbidden rice," or any other whole-grain rice. With stir-fried greens and shiitake mushrooms, this visually stunning dish is full of goodness, kissed with ginger, garlic and sesame.

Provided by David Tanis

Categories weekday, grains and rice, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 cups black glutinous (sticky) rice, or other whole-grain rice (soaked in cold water for 1 hour, if possible)
2 tablespoons vegetable oil
4 ounces shiitake mushrooms, thickly sliced (about 3 cups)
Salt
3 dried red Chinese peppers or 3 dried chiles de árbol
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
Pinch of sugar (optional)
2 pounds bok choy or other sturdy Asian greens, such as gai lan or mizuna, leaves cut crosswise into 2-inch pieces, ribs cut into 1/2-inch pieces (about 8 cups)
1 teaspoon toasted sesame oil
1/4 cup thinly sliced scallions

Steps:

Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 644 milligrams, Sugar 3 grams, TransFat 0 grams

CHINESE BLACK RICE VINEGAR AND GINGER

Chinese Black Rice Vinegar and Ginger image

Provided by Food Network

Categories condiment

Time 1h5m

Yield 3 tablespoons

Number Of Ingredients 2

Ingredients

One 1/2-inch piece peeled fresh ginger
2 to 3 tablespoons Chinese black rice vinegar or balsamic vinegar

Steps:

Julienne the ginger and place in a small dipping bowl filled with Chinese black vinegar. Best if left for an hour for the flavors to infuse.

BLACK RICE

Black Rice image

Black rice is an ancient grain known for its nutty, earthy taste, distinctive color and high levels of antioxidants. There are many different varietals from places such as China, the Philippines, Indonesia, India, Thailand and the United States. Some cultures prepare black rice as congee (rice pudding) or as a side dish topped with cooked chicken, eggs or pickled vegetables. Steamed black rice is also delicious served plain or used as a base for rice salads topped with nuts, herbs and roasted vegetables. It is perfect as a substitute for sushi rice too because of its slightly chewy, sticky and tender texture.

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 3 cups

Number Of Ingredients 2

Ingredients

1 cup black rice
Kosher salt

Steps:

Stir together the rice, 1 3/4 cups of water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat and simmer until all the water is absorbed and the rice is tender, about 30 minutes. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, season with salt and serve.

CHINESE BLACK RICE ORANGE AND AVOCADO SALAD

Chinese Black Rice Orange and Avocado Salad image

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "China meets the Southwest in this unusual fusion salad. Glistening Chinese black rice--usually sold under the label Forbidden Black Rice--set off against bright orange segments and avocado's pale green gives the mixture striking visual appeal." *Time does not include time it takes to cook rice.

Provided by Engrossed

Categories Oranges

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked black rice (or cooked Wehani) or 2 cups cooked wild rice (or cooked Wehani)
2 cups oranges, peeled and diced
1/4 cup fresh squeezed orange juice
1/4 cup raw unsalted pumpkin seeds, toasted
1 1/2 teaspoons orange zest, grated
1/4 teaspoon salt, plus more to taste
1/8 teaspoon dried chipotle powder
1 ripe Hass avocado, peeled and pitted and cut into 1/2-inch dice
4 large lettuce leaves (lettuce cups)
orange wedge, to garnish (optional)

Steps:

In a bowl, combine the cooked rice, oranges, orange juice, pumpkin seeds, orange zest, salt, and chipotle.
Gently mix in the avocado. Add more salt, if needed.
Place a lettuce cup on each plate and spoon the salad into the lettuce cups.
Garnish with orange wedges, if desired.

Nutrition Facts : Calories 486.5, Fat 6.7, SaturatedFat 1, Sodium 158.1, Carbohydrate 97.3, Fiber 8.5, Sugar 10, Protein 9.2

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