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.

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Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

266 calories; protein 5.2g; carbohydrates 38.2g; fat 10.4g; cholesterol 15.4mg; sodium 296.5mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2016
I needed to know how long to cook black rice since this was my first time. I needed to know if it would be compatible with cooking half Cal Rose rice with it and it was. I doubled this recipe and used coconut oil instead of butter with roughly-chopped 1/2 cup of whole almonds. Put paper towels on the counter in the area that the ventilation "spits" the steam if you're using a rice cooker. Read More
(14)
27 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/20/2016
I needed to know how long to cook black rice since this was my first time. I needed to know if it would be compatible with cooking half Cal Rose rice with it and it was. I doubled this recipe and used coconut oil instead of butter with roughly-chopped 1/2 cup of whole almonds. Put paper towels on the counter in the area that the ventilation "spits" the steam if you're using a rice cooker. Read More
(14)
Rating: 5 stars
02/08/2016
Good stuff! The method is right on! Thank you for the recipe. Read More
(9)
Rating: 5 stars
05/18/2017
The greenery is not addressed but I used parsley. We all loved the deep and savory flavor. Excellent with Encrusted Pork Loin and a garden salad. A Merlot balances well with this meal as the encrusting was Rosemary, Basil and Dijon Mustard. With the savory rice a full bodied wine is needed. Read More
(7)
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Rating: 5 stars
01/23/2016
Wow! What a great side dish. I made to go with grilled fish. The color was fabulous! Will be on my rotation for healthy sides! Read More
(4)
Rating: 4 stars
02/24/2017
Had never cooked with black rice before. Followed recipe but omitted almonds. Took longer than 30 minutes for liquid to be absorbed. Very purple-y and tasty! Served with baked pork chops and a green salad. Will make it again! Thank you. Read More
(4)
Rating: 4 stars
05/15/2016
I had never heard of black rice before therefore had no clue how to cook it. When I followed the directions on the bag it came out hard. Found this little gem of a recipe and it did not disappoint. Now on to try my red rice! Read More
(3)
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Rating: 5 stars
01/21/2017
This is delicious. I used red onion and a few garlic cloves. It has such a great juxtaposition of chewy rice texture with a smooth background of onion and garlic. So different from other rices. Read More
(3)
Rating: 5 stars
06/28/2017
Add fresh grated ginger garlic and thyme and garnish with chopped scallions. Read More
(2)
Rating: 5 stars
04/10/2017
Absolutely delish! I added some diced red pepper and about a 1/4 cup of whole kernel corn then topped with some fresh cilantro! Looking forward to making this again Read More
(2)
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