Forget boring grains! Black rice—with its nutty flavor and striking color—is about to become your new kitchen star. Packed with antioxidants and fiber, it’s a healthy twist that’s as delicious as it is nutritious. From vibrant salads to cozy bowls, we’ve gathered 18 exotic recipes to inspire your next meal. Ready to cook something extraordinary? Let’s dive in!
Black Rice and Coconut Milk Pudding
Whip up this stunning dessert that transforms humble black rice into a creamy, aromatic pudding. Black rice and coconut milk pudding delivers a striking purple hue and satisfying chew. It’s a naturally sweet treat perfect for any occasion.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup of nutty black rice
– 1 (13.5 oz) can of rich, full-fat coconut milk
– 3 cups of cold water
– 1/2 cup of granulated white sugar
– 1/4 teaspoon of fine sea salt
– 1 teaspoon of pure vanilla extract
– 1/4 cup of toasted shredded coconut, for garnish
Instructions
1. Rinse 1 cup of nutty black rice under cold running water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice, 1 (13.5 oz) can of rich, full-fat coconut milk, and 3 cups of cold water in a medium, heavy-bottomed saucepan.
3. Bring the mixture to a boil over medium-high heat, stirring once to prevent sticking.
4. Reduce the heat to low, cover the saucepan, and simmer for 45 minutes, stirring every 15 minutes to ensure even cooking and prevent scorching on the bottom.
5. Stir in 1/2 cup of granulated white sugar and 1/4 teaspoon of fine sea salt until fully dissolved.
6. Continue cooking, uncovered, over low heat for 15 more minutes, stirring frequently, until the pudding is thick and creamy and the rice is tender but still has a slight chew.
7. Remove the saucepan from the heat and stir in 1 teaspoon of pure vanilla extract.
8. Let the pudding cool for 15 minutes at room temperature; it will continue to thicken as it cools.
9. Spoon the pudding into individual serving bowls or a large serving dish.
10. Garnish each serving with a sprinkle of 1/4 cup of toasted shredded coconut.
Keep the pudding warm for a comforting dessert or chill it for a firmer, refreshing treat. Its creamy texture contrasts beautifully with the chewy black rice, offering subtle vanilla and rich coconut flavors. For a creative twist, layer it with fresh mango slices or drizzle with a caramel sauce.
Thai Black Rice Salad with Mango
Whip up this vibrant Thai black rice salad with mango for a refreshing meal that balances sweet, savory, and tangy flavors. It comes together quickly with minimal cooking, making it perfect for busy weeknights or potlucks. The combination of chewy black rice, juicy mango, and crunchy vegetables creates a satisfying texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup nutty black rice
– 1 large ripe mango, peeled and diced into ½-inch cubes
– 1 medium English cucumber, thinly sliced
– ½ cup fresh cilantro leaves, roughly chopped
– ¼ cup roasted peanuts, coarsely chopped
– 3 tablespoons fresh lime juice
– 2 tablespoons fish sauce
– 1 tablespoon honey
– 1 small red chili, finely minced
– 1 garlic clove, finely minced
– 2 tablespoons neutral vegetable oil
Instructions
1. Rinse 1 cup nutty black rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes until the rice is tender and has absorbed all the liquid.
4. Tip: Let the cooked rice cool completely to room temperature to prevent the salad from becoming soggy.
5. While the rice cooks, whisk together 3 tablespoons fresh lime juice, 2 tablespoons fish sauce, 1 tablespoon honey, 1 small finely minced red chili, and 1 finely minced garlic clove in a small bowl until the honey dissolves.
6. Slowly drizzle in 2 tablespoons neutral vegetable oil while whisking continuously to emulsify the dressing.
7. Transfer the cooled black rice to a large mixing bowl.
8. Add 1 large ripe mango diced into ½-inch cubes, 1 medium thinly sliced English cucumber, and ½ cup roughly chopped fresh cilantro leaves to the bowl.
9. Pour the dressing over the rice mixture and toss gently until everything is evenly coated.
10. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.
11. Divide the salad among four plates or bowls.
12. Sprinkle ¼ cup coarsely chopped roasted peanuts over each serving just before eating.
13. Tip: Store leftovers in an airtight container in the refrigerator for up to 2 days—the peanuts will stay crunchier if added fresh each time.
This salad offers a delightful contrast between the chewy black rice, juicy mango bursts, and crisp cucumber slices. The tangy lime dressing with a hint of chili heat ties all the flavors together beautifully. Try serving it alongside grilled shrimp or tofu for a complete meal, or pack it for a colorful lunch.
Black Rice Sushi Rolls with Avocado
Escape the ordinary with these striking black rice sushi rolls. Their dramatic color and creamy avocado filling make a stunning presentation that’s surprisingly simple to master. You’ll love the nutty flavor and satisfying chew.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup nutty black rice
– 1 1/4 cups filtered water
– 2 tbsp seasoned rice vinegar
– 1 tsp fine sea salt
– 4 sheets toasted nori seaweed
– 1 large, perfectly ripe Hass avocado
– 1 tbsp creamy mayonnaise
– 1 tsp fresh lime juice
– 1/4 tsp toasted sesame oil
Instructions
1. Rinse 1 cup of nutty black rice under cold running water until the water runs clear.
2. Combine the rinsed rice and 1 1/4 cups of filtered water in a medium saucepan.
3. Bring the mixture to a rolling boil over high heat.
4. Immediately reduce the heat to low, cover the saucepan tightly, and simmer for 25 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam.
5. Remove the saucepan from the heat and let it stand, covered, for 10 minutes.
6. Fluff the cooked rice with a fork and transfer it to a large, shallow bowl.
7. While the rice is still warm, gently fold in 2 tbsp of seasoned rice vinegar and 1 tsp of fine sea salt until evenly distributed.
8. Let the seasoned rice cool to room temperature, about 15 minutes.
9. Halve and pit 1 large, perfectly ripe Hass avocado.
10. Scoop the avocado flesh into a small bowl and mash it with a fork until mostly smooth.
11. Stir 1 tbsp of creamy mayonnaise, 1 tsp of fresh lime juice, and 1/4 tsp of toasted sesame oil into the mashed avocado until fully combined.
12. Lay 1 sheet of toasted nori seaweed, shiny side down, on a bamboo sushi mat.
13. With damp hands, spread a quarter of the cooled black rice in a thin, even layer over the nori, leaving a 1-inch border at the top edge.
14. Spoon a quarter of the avocado mixture in a horizontal line across the center of the rice.
15. Using the mat, tightly roll the sushi away from you, applying gentle, even pressure. Tip: Wet the top border of nori with a finger to help it seal.
16. Repeat steps 12-15 with the remaining nori, rice, and avocado mixture.
17. Use a sharp, wet knife to slice each roll into 8 even pieces. Tip: Wipe the knife clean between cuts for neat edges.
Keep these rolls chilled until serving to maintain their firm texture. The black rice offers a delightful, slightly chewy contrast to the lush, cool avocado filling. For a vibrant plate, serve alongside pickled ginger and a drizzle of spicy sriracha mayo.
Black Rice Stir-Fry with Vegetables
Forget complicated dinners—this black rice stir-fry delivers bold flavor with minimal effort. Nutty black rice pairs with crisp vegetables for a satisfying one-pan meal that’s ready in under 30 minutes. It’s a vibrant, nutrient-packed dish that works for weeknights or meal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- 1 cup uncooked black rice
- 2 cups cold water
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 carrot, julienned
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 green onions, thinly sliced
- 1 tsp toasted sesame seeds
Instructions
- Rinse 1 cup uncooked black rice under cold water until the water runs clear.
- Combine the rinsed rice and 2 cups cold water in a medium saucepan.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25 minutes. Tip: Do not lift the lid while cooking to ensure even steaming.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Heat 2 tbsp toasted sesame oil in a large wok or skillet over medium-high heat until shimmering.
- Add 3 cloves minced garlic and 1 tbsp freshly grated ginger. Stir-fry for 30 seconds until fragrant.
- Add 1 thinly sliced red bell pepper, 1 cup trimmed snap peas, and 1 julienned carrot. Stir-fry for 4–5 minutes until vegetables are crisp-tender.
- Add the cooked black rice to the wok, breaking up any clumps.
- Pour in 3 tbsp low-sodium soy sauce and 1 tbsp rice vinegar. Toss everything together for 2–3 minutes until heated through and well combined. Tip: For a caramelized flavor, let the rice sit undisturbed for 30 seconds before stirring.
- Remove from heat and stir in 2 thinly sliced green onions. Tip: Reserve some green onions for garnish to add fresh color.
- Transfer to serving bowls and sprinkle with 1 tsp toasted sesame seeds.
Keep leftovers in an airtight container for up to 3 days—the flavors deepen overnight. The rice stays pleasantly chewy while the vegetables retain a satisfying crunch. For a protein boost, top with a fried egg or toss in shredded rotisserie chicken just before serving.
Black Rice Porridge with Honey and Nuts
Filling yet surprisingly light, this black rice porridge transforms humble ingredients into a luxurious breakfast or dessert. The nutty black rice creates a stunning purple hue while honey and toasted nuts add natural sweetness and crunch. It’s a comforting dish that feels special enough for holiday mornings yet simple enough for any weekday.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup nutty black rice
– 4 cups cold filtered water
– ½ teaspoon fine sea salt
– ½ cup raw mixed nuts (almonds, walnuts, pecans)
– ¼ cup pure wildflower honey
– 1 cup creamy whole milk
– 1 teaspoon fragrant vanilla extract
Instructions
1. Rinse 1 cup nutty black rice under cold running water until water runs clear.
2. Combine rinsed rice, 4 cups cold filtered water, and ½ teaspoon fine sea salt in a medium saucepan.
3. Bring mixture to a boil over high heat, stirring once.
4. Reduce heat to low, cover saucepan tightly, and simmer for 40 minutes—rice should be tender but slightly chewy.
5. While rice cooks, preheat oven to 350°F and line a baking sheet with parchment paper.
6. Spread ½ cup raw mixed nuts in a single layer on prepared baking sheet.
7. Toast nuts in preheated oven for 8-10 minutes until fragrant and lightly golden, shaking pan halfway through.
8. Remove toasted nuts from oven, let cool completely, then chop roughly.
9. When rice is cooked, stir in 1 cup creamy whole milk and 1 teaspoon fragrant vanilla extract.
10. Cook uncovered over medium-low heat for 5 minutes, stirring frequently until porridge thickens slightly.
11. Remove porridge from heat and stir in ¼ cup pure wildflower honey until fully incorporated.
12. Divide porridge among four bowls and top generously with chopped toasted nuts.
Hearty black rice gives this porridge a satisfying chew, while the warm honey creates silky ribbons throughout each spoonful. For a festive twist, drizzle with extra honey and sprinkle with pomegranate arils just before serving—the jewel-like seeds add bright pops of tartness against the creamy base.
Black Rice and Chickpea Buddha Bowl
Kickstart your weeknight dinner with this vibrant, nutrient-packed bowl that balances earthy black rice with creamy chickpeas. Keep it simple and satisfying by prepping components ahead for quick assembly. This colorful dish delivers a complete meal in one bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup nutty black rice
– 2 cups low-sodium vegetable broth
– 1 (15-ounce) can plump chickpeas, drained and rinsed
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant ground cumin
– 1/2 teaspoon smoky paprika
– 1/4 teaspoon coarse sea salt
– 1 ripe avocado, sliced
– 1 cup crisp baby spinach
– 1/4 cup creamy tahini
– 2 tablespoons fresh lemon juice
– 1 tablespoon warm water
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
Instructions
1. Rinse 1 cup nutty black rice under cold water until the water runs clear.
2. Combine the rinsed rice and 2 cups low-sodium vegetable broth in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover.
4. Simmer for 30 minutes until the rice is tender and has absorbed all the liquid. Tip: Let it steam off the heat for 5 minutes for fluffier grains.
5. While the rice cooks, preheat your oven to 400°F.
6. Pat 1 (15-ounce) can plump chickpeas dry with a paper towel.
7. Toss the chickpeas with 1 tablespoon rich extra virgin olive oil, 1 teaspoon fragrant ground cumin, 1/2 teaspoon smoky paprika, and 1/4 teaspoon coarse sea salt on a baking sheet.
8. Roast for 20 minutes, shaking the pan halfway, until crispy and golden brown.
9. In a small bowl, whisk together 1/4 cup creamy tahini, 2 tablespoons fresh lemon juice, 1 tablespoon warm water, and 1 clove minced garlic until smooth. Tip: Add more water, 1 teaspoon at a time, if the sauce is too thick.
10. Divide the cooked black rice among four bowls.
11. Top each bowl with roasted chickpeas, 1 cup crisp baby spinach, and sliced ripe avocado.
12. Drizzle the tahini sauce over each bowl and garnish with 1 tablespoon chopped fresh parsley. Tip: For extra crunch, sprinkle with toasted sesame seeds.
Here, the chewy black rice contrasts beautifully with the crispy chickpeas and creamy avocado. The tahini sauce adds a tangy, garlicky richness that ties all the components together. Serve it immediately while the chickpeas are still warm for the best texture experience.
Black Rice Paella with Seafood
Packed with smoky depth and vibrant seafood, this black rice paella transforms a Spanish classic into a dramatic, nutrient-rich feast. Its striking color comes from forbidden rice, which cooks up chewy and nutty while absorbing briny shellfish juices. You’ll need a wide, heavy-bottomed paella pan or skillet for the iconic crispy bottom layer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups forbidden black rice
– 4 cups rich seafood stock
– ½ cup dry white wine
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 tsp smoked paprika
– ½ tsp saffron threads
– ¼ cup extra virgin olive oil
– 12 large wild-caught shrimp, peeled and deveined
– 12 fresh mussels, scrubbed
– ½ cup frozen peas
– 1 lemon, cut into wedges
– Kosher salt to taste
Instructions
1. Heat extra virgin olive oil in a 14-inch paella pan over medium-high heat until shimmering.
2. Add finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and thinly sliced red bell pepper; cook for 3 more minutes until softened.
4. Toast forbidden black rice in the pan for 2 minutes, coating it evenly with oil.
5. Pour in dry white wine and simmer for 1 minute to reduce.
6. Add rich seafood stock, smoked paprika, and saffron threads; bring to a boil.
7. Reduce heat to low, cover the pan, and simmer for 25 minutes without stirring.
8. Arrange wild-caught shrimp and fresh mussels evenly over the rice.
9. Scatter frozen peas across the surface.
10. Cover again and cook for 10 minutes until shrimp are pink and mussels have opened.
11. Discard any unopened mussels.
12. Remove from heat and let rest, covered, for 5 minutes.
13. Season with kosher salt to taste.
14. Garnish with lemon wedges.
Outrageously textured with a crisp socarrat bottom and tender rice grains, each bite delivers briny sweetness from the seafood against earthy, smoky notes. Serve it straight from the pan for maximum drama, letting guests squeeze fresh lemon over their portions to brighten the deep flavors.
Black Rice Risotto with Mushrooms
Luxurious yet earthy, this black rice risotto swaps traditional Arborio for nutty forbidden rice. Its deep purple hue and chewy texture pair perfectly with savory mushrooms for a dramatic, satisfying meal. You’ll need about 45 minutes of active cooking for this stunning dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup nutty black forbidden rice
– 4 cups rich chicken or vegetable broth, kept warm
– 2 tbsp rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 8 oz mixed wild mushrooms (like cremini and shiitake), cleaned and sliced
– 1/2 cup dry white wine
– 1/2 cup freshly grated Parmesan cheese
– 2 tbsp unsalted butter, cold and cubed
– 1 tbsp fresh thyme leaves
– 1/2 tsp kosher salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Heat the extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the finely diced yellow onion and cook, stirring frequently, for 5 minutes until soft and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the sliced wild mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and turn golden brown. (Tip: Don’t crowd the pan to ensure proper browning.)
5. Pour in the nutty black forbidden rice and toast, stirring constantly, for 2 minutes.
6. Add the dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
7. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next. (Tip: Keep the broth simmering on a separate burner to maintain the cooking temperature.)
8. Continue this process for 25-30 minutes until the rice is tender with a slight chew and the mixture is creamy.
9. Remove the pot from the heat and stir in the freshly grated Parmesan cheese, cold cubed unsalted butter, fresh thyme leaves, kosher salt, and freshly cracked black pepper until fully incorporated and glossy. (Tip: Adding cold butter off the heat creates a luxurious, emulsified sauce.)
10. Let the risotto rest, covered, for 2 minutes before serving.
Now, savor the creamy yet distinct texture of each chewy black rice grain against the earthy, savory mushrooms. The finished dish boasts a stunning deep purple color with a rich, umami-packed flavor. For a creative twist, top with a poached egg or crispy pancetta just before serving.
Black Rice and Kale Stuffed Peppers
Stuffed peppers get a nutritious upgrade with this black rice and kale version. Savory, satisfying, and perfect for a weeknight dinner that doesn’t skimp on flavor or health benefits. They’re surprisingly simple to assemble and bake to perfection.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large, firm bell peppers (any color)
– 1 cup uncooked, nutty black rice
– 2 cups low-sodium vegetable broth
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups packed, hearty curly kale, stems removed and roughly chopped
– 1 (15-ounce) can fire-roasted diced tomatoes, drained
– 1 cup shredded sharp cheddar cheese
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. Rinse the black rice under cold water in a fine-mesh strainer until the water runs clear.
5. In a medium saucepan, combine the rinsed rice and vegetable broth.
6. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes until the rice is tender and has absorbed all the liquid.
7. While the rice cooks, heat the olive oil in a large skillet over medium heat.
8. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
9. Add the minced garlic and cook for 1 more minute until fragrant.
10. Add the chopped kale to the skillet and cook for 3-4 minutes, stirring frequently, until wilted and bright green.
11. Tip: Wilt the kale in batches if your skillet is crowded to ensure even cooking.
12. Remove the skillet from heat and stir in the cooked black rice, drained tomatoes, half of the shredded cheese, smoked paprika, salt, and pepper.
13. Evenly divide the rice and kale filling among the four prepared bell peppers, packing it in gently.
14. Top each stuffed pepper with the remaining shredded cheese.
15. Pour ¼ cup of water into the bottom of the baking dish around the peppers.
16. Tip: The water creates steam to help the peppers cook through without drying out.
17. Cover the baking dish tightly with aluminum foil.
18. Bake at 375°F for 30 minutes.
19. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and lightly browned, and the peppers are tender when pierced with a fork.
20. Tip: Let the peppers rest for 5 minutes after baking for easier handling and to allow the filling to set.
Keep leftovers refrigerated for up to 3 days. The filling firms up slightly upon cooling, creating a delightful contrast with the soft, sweet pepper shell. For a fresh twist, serve with a dollop of cool Greek yogurt or a squeeze of lime juice.
Black Rice Congee with Ginger and Scallions
Mornings call for something nourishing and simple. This black rice congee delivers comfort with minimal effort. Its deep purple hue and warming ginger make it a standout breakfast or light meal.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 45 minutes
Ingredients
– 1 cup nutty black rice
– 6 cups filtered water
– 1 tablespoon freshly grated ginger
– 3 thinly sliced scallions
– 1 tablespoon toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 teaspoon coarse sea salt
– 2 large pasture-raised eggs
Instructions
1. Rinse 1 cup nutty black rice under cold water until it runs clear.
2. Combine rinsed rice and 6 cups filtered water in a heavy-bottomed pot.
3. Bring to a rolling boil over high heat, stirring once to prevent sticking.
4. Reduce heat to low, cover pot, and simmer for 40 minutes, stirring every 10 minutes to break up starch.
5. Stir in 1 tablespoon freshly grated ginger and 1 teaspoon coarse sea salt.
6. Continue simmering uncovered for 5 minutes until congee reaches a creamy, porridge-like consistency.
7. While congee simmers, heat 1 tablespoon toasted sesame oil in a nonstick skillet over medium heat.
8. Crack 2 large pasture-raised eggs into the skillet and fry for 3 minutes until whites are set and yolks are runny.
9. Remove congee from heat and stir in 2 tablespoons low-sodium soy sauce.
10. Ladle congee into bowls and top each with a fried egg.
11. Garnish with 3 thinly sliced scallions, using both green and white parts.
Dense black rice softens into a velvety, purple-tinged base that clings to the spoon. The ginger provides subtle heat while scallions add crisp freshness. For a richer version, swirl in a spoonful of chili crisp or top with crispy fried shallots.
Black Rice and Lentil Soup
Craving a hearty, nutrient-packed meal that comes together with minimal fuss? This black rice and lentil soup delivers deep, earthy flavors and a satisfying texture. Perfect for a chilly evening, it’s a one-pot wonder that’s both wholesome and deeply comforting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons of rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 2 medium carrots, peeled and chopped into small cubes
– 2 stalks of crisp celery, finely chopped
– 1 cup of nutty black rice
– 1 cup of dried brown lentils, rinsed
– 6 cups of robust vegetable broth
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with their juices
– 1 teaspoon of fragrant ground cumin
– 1 teaspoon of smoky paprika
– 1 bay leaf
– Kosher salt and freshly cracked black pepper, to season
– 1 bunch of fresh curly parsley, roughly chopped for garnish
– 1 lemon, cut into wedges for serving
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until softened and translucent, 5–7 minutes.
3. Stir in the minced aromatic garlic and cook until fragrant, about 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
4. Add the cubed carrots and chopped celery, cooking until they just begin to soften, 4–5 minutes.
5. Pour in the nutty black rice and rinsed brown lentils, stirring to coat them in the oil and vegetables for 1 minute.
6. Add the robust vegetable broth, fire-roasted diced tomatoes with their juices, fragrant ground cumin, smoky paprika, and the bay leaf. Stir well to combine.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
8. Cover the pot and let the soup simmer for 40–45 minutes, stirring occasionally, until the rice and lentils are tender. Tip: Check at 35 minutes; the rice should be chewy but not hard.
9. Remove and discard the bay leaf. Season the soup generously with kosher salt and freshly cracked black pepper. Tip: Season in stages, tasting after each addition.
10. Ladle the hot soup into bowls and garnish each serving with a handful of roughly chopped fresh curly parsley and a squeeze of lemon juice from a wedge.
Mouthfuls reveal a wonderfully thick, stew-like texture with the distinct chew of black rice against the creamy lentils. The smoky paprika and fire-roasted tomatoes build a deep, savory base, brightened by the fresh parsley and lemon. For a heartier meal, top with a dollop of tangy Greek yogurt or serve alongside crusty sourdough bread for dipping.
Black Rice Tabbouleh with Fresh Herbs
Tired of predictable salads? This black rice tabbouleh swaps traditional bulgur for nutty, chewy black rice, creating a dramatic base for a vibrant herb explosion. It’s a hearty, make-ahead side that holds up beautifully, packed with fresh flavor in every bite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup uncooked black rice (for a nutty, chewy texture)
– 2 cups water
– 1 1/2 cups finely chopped fresh flat-leaf parsley (packed for intense herb flavor)
– 1 cup finely chopped fresh mint leaves (for bright, cooling notes)
– 1/2 cup finely chopped fresh dill (for a delicate, anise-like aroma)
– 1 cup finely diced English cucumber (seeds removed for a crisp, non-watery texture)
– 1 cup halved cherry tomatoes (use sweet, multi-colored ones for visual pop)
– 1/2 cup finely chopped red onion (soaked to mellow its sharp bite)
– 1/3 cup rich extra virgin olive oil
– 1/4 cup freshly squeezed lemon juice (from about 2 juicy lemons)
– 1 teaspoon coarse sea salt
– 1/2 teaspoon finely ground black pepper
Instructions
1. Rinse 1 cup of uncooked black rice under cold water in a fine-mesh strainer until the water runs mostly clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 30 minutes. Do not lift the lid during cooking to ensure even steaming.
4. After 30 minutes, remove the saucepan from the heat. Let the rice stand, covered, for 10 minutes to finish absorbing residual steam. Tip: This resting period is crucial for perfect, separate grains.
5. While the rice cooks and rests, place 1/2 cup of finely chopped red onion in a small bowl of cold water. Let it soak for 10 minutes, then drain and pat dry. This step tames the onion’s raw sharpness.
6. Fluff the rested rice with a fork and spread it in a thin layer on a large baking sheet. Let it cool completely to room temperature, about 15 minutes. Tip: Cooling the rice separately prevents the herbs from wilting when mixed.
7. In a very large mixing bowl, combine the cooled black rice, 1 1/2 cups of finely chopped fresh parsley, 1 cup of finely chopped fresh mint, 1/2 cup of finely chopped fresh dill, 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, and the drained red onion.
8. In a small bowl or jar, whisk together 1/3 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 1 teaspoon of coarse sea salt, and 1/2 teaspoon of finely ground black pepper until fully emulsified.
9. Pour the dressing over the rice and herb mixture. Using a large spatula or your hands, gently toss everything together until all ingredients are evenly coated. Tip: Tossing by hand allows you to incorporate the dressing more gently and thoroughly.
10. Let the tabbouleh sit at room temperature for 15-20 minutes before serving to allow the flavors to meld.
Vibrant and textured, the dish offers a satisfying chew from the rice against the confetti of crisp herbs and vegetables. The bright lemon and olive oil dressing ties it all together without heaviness. For a creative twist, serve it in butter lettuce cups or alongside grilled halloumi for a complete, protein-packed meal.
Black Rice Noodle Salad with Peanut Dressing
This vibrant salad combines chewy black rice noodles with a creamy peanut dressing for a satisfying meal. The nutty dressing clings perfectly to each noodle strand, creating bold flavor in every bite. You can customize it with extra vegetables or protein for a complete dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces dried black rice noodles
– 1 cup creamy natural peanut butter
– ¼ cup low-sodium soy sauce
– 2 tablespoons toasted sesame oil
– 2 tablespoons fresh lime juice
– 1 tablespoon grated fresh ginger
– 1 teaspoon crushed red pepper flakes
– ½ cup chopped fresh cilantro
– ½ cup thinly sliced green onions
– 1 cup shredded purple cabbage
– ½ cup roasted unsalted peanuts
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces dried black rice noodles to the boiling water and cook for 8 minutes exactly, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse immediately under cold running water for 1 minute to stop the cooking process and cool them completely.
4. Shake the colander vigorously to remove excess water, then transfer the noodles to a large mixing bowl.
5. In a medium bowl, whisk together 1 cup creamy natural peanut butter, ¼ cup low-sodium soy sauce, 2 tablespoons toasted sesame oil, 2 tablespoons fresh lime juice, 1 tablespoon grated fresh ginger, and 1 teaspoon crushed red pepper flakes until smooth and fully combined.
6. Pour the peanut dressing over the cooled noodles in the large mixing bowl.
7. Using tongs or two large forks, toss the noodles thoroughly until every strand is evenly coated with the dressing.
8. Add ½ cup chopped fresh cilantro, ½ cup thinly sliced green onions, and 1 cup shredded purple cabbage to the bowl.
9. Toss again gently to distribute the vegetables evenly throughout the salad.
10. Transfer the salad to a serving platter or individual bowls and top with ½ cup roasted unsalted peanuts.
Unbelievably satisfying textures come from the chewy noodles against the crunchy cabbage and peanuts. The peanut dressing delivers a rich, savory-sweet flavor with a subtle heat from the ginger and pepper flakes. For a heartier version, add grilled chicken or tofu directly to the salad before serving.
Black Rice and Sweet Potato Cakes
Boldly nutritious and satisfying, these black rice and sweet potato cakes make a stunning vegetarian main or side. They combine earthy flavors with a crisp exterior and tender interior. Perfect for meal prep or holiday gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup cooked black rice, cooled to room temperature
– 1 large sweet potato, peeled and grated (about 2 cups)
– 1 large farm-fresh egg, lightly beaten
– ¼ cup finely grated Parmesan cheese
– 2 tbsp all-purpose flour
– 2 tbsp rich extra virgin olive oil, plus extra for frying
– 1 tsp smoked paprika
– ½ tsp finely ground black pepper
– ½ tsp kosher salt
– 2 tbsp fresh cilantro, finely chopped
Instructions
1. Place the grated sweet potato in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture—this prevents soggy cakes.
2. In a large mixing bowl, combine the cooled black rice, squeezed sweet potato, beaten egg, grated Parmesan cheese, all-purpose flour, smoked paprika, black pepper, kosher salt, and chopped cilantro.
3. Mix thoroughly with a fork until all ingredients are evenly distributed and the mixture holds together when pressed.
4. Heat 1 tablespoon of extra virgin olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
5. Form the mixture into 8 equal patties, about ½-inch thick, pressing firmly with your hands to compact them—this ensures they hold shape while cooking.
6. Carefully place 4 patties into the hot skillet, leaving space between them to allow for even browning.
7. Cook for 4–5 minutes per side, or until deeply golden brown and crisp on the edges; flip gently with a spatula to avoid breaking.
8. Transfer the cooked cakes to a paper towel-lined plate and repeat with the remaining oil and patties, wiping the skillet clean between batches if needed to prevent burning.
9. Serve immediately while hot and crisp. Remarkably versatile, these cakes offer a delightful contrast of textures—crispy outside, soft and savory within. Try them topped with a dollop of Greek yogurt or alongside a bright arugula salad for a complete meal.
Black Rice Pudding with Cardamom and Rose Water
Might sound exotic, but this black rice pudding is surprisingly simple to make at home. The earthy black rice pairs beautifully with aromatic cardamom and floral rose water for a dessert that’s both comforting and elegant. You’ll love the striking color and fragrant aroma.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 60 minutes
Ingredients
– 1 cup whole-grain black rice
– 4 cups whole milk
– ½ cup granulated sugar
– 1 teaspoon finely ground cardamom
– 2 tablespoons fragrant rose water
– ¼ cup chopped raw pistachios
– 1 tablespoon unsalted butter
Instructions
1. Rinse 1 cup of whole-grain black rice under cold water in a fine-mesh strainer until the water runs clear.
2. Combine the rinsed rice and 4 cups of whole milk in a heavy-bottomed saucepan over medium-high heat.
3. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
4. Simmer uncovered for 50 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
5. Stir in ½ cup of granulated sugar and 1 teaspoon of finely ground cardamom until fully dissolved.
6. Continue simmering for another 10 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency.
7. Remove the saucepan from the heat and stir in 2 tablespoons of fragrant rose water and 1 tablespoon of unsalted butter until the butter melts completely.
8. Toast ¼ cup of chopped raw pistachios in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until fragrant and lightly golden.
9. Let the pudding cool for 15 minutes to allow it to thicken further before serving.
10. Divide the pudding into bowls and garnish with the toasted pistachios.
Oozing with creamy texture, each spoonful offers a delightful contrast between the chewy black rice and the aromatic cardamom-rose water infusion. Serve it warm for a comforting dessert or chilled for a refreshing treat, perhaps topped with a dollop of whipped cream or a drizzle of honey for extra sweetness.
Black Rice and Grilled Salmon Bowl
Zesty yet wholesome, this black rice and grilled salmon bowl delivers vibrant nutrition with minimal fuss. Perfect for a weeknight dinner that feels special without the effort, it combines earthy grains, flaky fish, and crisp vegetables in one satisfying dish.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup nutty black rice
– 2 (6-ounce) skin-on salmon fillets
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon flaky sea salt
– 1 ripe avocado, sliced
– 1 cup crisp English cucumber, diced
– 1/4 cup fresh cilantro leaves
– 2 tablespoons tangy lime juice
– 1 tablespoon toasted sesame seeds
Instructions
1. Rinse 1 cup nutty black rice under cold water until the water runs clear.
2. Combine the rinsed rice with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 25 minutes until the rice is tender and has absorbed all the liquid.
4. While the rice cooks, pat 2 (6-ounce) skin-on salmon fillets dry with paper towels.
5. Rub the fillets evenly with 1 tablespoon rich extra virgin olive oil, 1 teaspoon finely ground black pepper, and 1/2 teaspoon flaky sea salt.
6. Preheat a grill or grill pan to medium-high heat (about 400°F).
7. Place the salmon skin-side down on the grill and cook for 4–5 minutes until the skin is crispy.
8. Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
9. Remove the salmon from the grill and let it rest for 3 minutes.
10. Fluff the cooked black rice with a fork and divide it between two bowls.
11. Top the rice with the grilled salmon, 1 ripe avocado (sliced), 1 cup crisp English cucumber (diced), and 1/4 cup fresh cilantro leaves.
12. Drizzle 2 tablespoons tangy lime juice over each bowl and sprinkle with 1 tablespoon toasted sesame seeds.
Outstanding in its simplicity, this bowl offers a delightful contrast of textures: the chewy black rice, crispy salmon skin, and creamy avocado. Bright lime and fresh cilantro cut through the richness, making each bite balanced. For a creative twist, serve it with a side of spicy sriracha mayo or extra sesame seeds for added crunch.
Black Rice and Tofu Stir-Fry
Filling yet light, this Black Rice and Tofu Stir-Fry delivers a satisfying meal in minutes. Its nutty base and savory sauce make it a weeknight staple. You’ll love the vibrant colors and textures.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup uncooked black rice
– 14 oz extra-firm tofu, pressed and cubed
– 2 tbsp toasted sesame oil
– 1 tbsp rich soy sauce
– 1 tbsp smooth rice vinegar
– 1 tsp fragrant minced garlic
– 1 tsp freshly grated ginger
– 1 cup crisp snap peas
– 1 large red bell pepper, thinly sliced
– 2 green onions, finely chopped
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup uncooked black rice under cold water until it runs clear.
2. Cook the rice according to package directions, typically simmering for 30 minutes until tender, then fluff with a fork and set aside. Tip: Let the rice rest covered for 5 minutes after cooking for better texture.
3. Press 14 oz extra-firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
4. Heat 1 tbsp toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.
5. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Tip: Avoid overcrowding the pan to ensure even browning.
6. Remove the tofu from the skillet and set aside on a plate.
7. Add the remaining 1 tbsp toasted sesame oil to the same skillet.
8. Sauté 1 tsp fragrant minced garlic and 1 tsp freshly grated ginger for 30 seconds until aromatic.
9. Add 1 cup crisp snap peas and 1 large red bell pepper, thinly sliced, and stir-fry for 3-4 minutes until slightly softened but still crisp.
10. Return the cooked tofu to the skillet.
11. Pour in 1 tbsp rich soy sauce and 1 tbsp smooth rice vinegar, stirring to coat everything evenly.
12. Add the cooked black rice to the skillet and toss gently to combine, heating for 2 minutes until warmed through.
13. Remove from heat and stir in 2 green onions, finely chopped, and 1 tbsp toasted sesame seeds.
Dense black rice provides a chewy contrast to the crispy tofu and tender vegetables. The savory sauce, brightened by ginger and vinegar, clings perfectly to each bite. Serve it hot, garnished with extra green onions for a fresh pop.
Black Rice and Pineapple Fried Rice
Need a vibrant, nutrient-packed twist on classic fried rice? Black rice and pineapple fried rice delivers bold flavor and striking color in one pan. This dish swaps white rice for nutty black rice and sweet pineapple for a tropical punch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups cooked, chilled nutty black rice
– 1 cup fresh, sweet pineapple chunks
– 2 large farm-fresh eggs, beaten
– 1/2 cup finely diced sweet yellow onion
– 2 cloves fragrant garlic, minced
– 1/2 cup crisp snow peas, trimmed
– 1/4 cup rich soy sauce
– 2 tbsp toasted sesame oil
– 1 tbsp fresh, zesty lime juice
– 1/4 cup chopped fresh cilantro
– 2 tbsp high-smoke-point vegetable oil
– 1/2 tsp finely ground black pepper
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add beaten eggs and scramble for 1–2 minutes until just set, then transfer to a plate.
3. Add remaining 1 tbsp vegetable oil to the skillet and heat for 30 seconds.
4. Sauté sweet yellow onion for 3–4 minutes until translucent and fragrant.
5. Stir in minced garlic and cook for 1 minute until golden, being careful not to burn it.
6. Add crisp snow peas and cook for 2 minutes until bright green and slightly tender.
7. Tip: Use chilled black rice to prevent clumping and achieve perfect fried rice texture.
8. Add cooked, chilled black rice to the skillet, breaking up any clumps with a spatula.
9. Cook rice for 4–5 minutes, stirring frequently, until heated through and slightly crispy.
10. Pour in rich soy sauce and toasted sesame oil, tossing to coat rice evenly.
11. Tip: Add pineapple at the end to retain its juicy sweetness and prevent sogginess.
12. Fold in fresh, sweet pineapple chunks and scrambled eggs, heating for 1 minute.
13. Remove from heat and stir in fresh, zesty lime juice and finely ground black pepper.
14. Tip: Finish with fresh cilantro just before serving to preserve its bright, herbal flavor.
15. Garnish with chopped fresh cilantro and serve immediately.
Outstanding textures emerge from the chewy black rice, tender pineapple, and crisp snow peas. The savory soy sauce and toasted sesame oil balance the tropical sweetness perfectly. For a creative twist, serve in hollowed-out pineapple halves or top with grilled shrimp for added protein.
Summary
Ultimately, these 18 exotic black rice recipes prove that healthy eating can be delicious and exciting! We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to inspire other home cooks. Happy cooking!
