I didn’t know a thing called black rice existed until last fall. After we moved, I started going to a new acupuncturist and she highly recommended it for me. I tend towards having low energy or ‘low blood’ as it’s known in Chinese medicine. I always hear that I should eat more blood-building, iron-rich foods. But, have you ever looked at a list of iron-rich foods? It’s pretty meaty. And as a former vegetarian who occasionally eats some fish and chicken, I’m just not up for liver. Now of course, not all iron-rich foods are equal. But for me black rice has been just enough of a boost to help improve my energy.
Black rice is also known as purple or forbidden rice and can be found pretty easily at many grocery stores including Trader Joe’s or Whole Foods. It’s rich in iron, Vitamin E and antioxidants. I like to make a large pot of it and eat it for lunch. I make it like a porridge (more details below) and usually eat it with some tortilla chips for an easy lunch that I can even take on the go so I’m not skipping lunch.
Now, I’m not much of a chef so I don’t really feel comfortable saying that this is a recipe or telling anyone how to make anything. Cooking as never been my strength so I tend to do things the easy way. There. That was my disclaimer.
How I make Black Rice:
Rinse and soak. It will make all the water crazy purple-black. Be careful not to use a white plastic bowl because it might stain. I soak it for hours. Sometimes because I forget about it, but mainly because the longer you soak it the faster it cooks.
Boil water. You can also use vegetable or some kind of meat stock. I bring it to a boil before adding the rice. How much water? Depends, but approximately 2-3 cups per cup of rice. If you don’t know, you can always add more water later.
Add rice and cover. Lower the temperature to like low or super-low. You want this to cook for a long time on low heat.
Keep checking on it. The water will thicken up and the husks will break. You can add some seasoning at this point too. I usually cook it for between 1-2 hours. At the end you’ll need to stir it every once in a while because it will stick. If I’ve added a bit too much water, I’ll let it cook uncovered for a few minutes in the end.
Like I said, I usually eat it with tortilla chips. My favorite are the Sweet Potato ones from Trader Joe’s. It’s sort of the consistency of a dip so it’s perfect that way.
If you would like a proper recipe, check out my Pinterest board. Maybe one day I’ll try one. Ha!
What do you think? Do you eat black rice? Would you give it a try?