Black rice has a rich, earthy flavor with a light nuttiness and a naturally robust aroma. The grains cook up pleasantly chewy and slightly firm, which can add texture to bowls, stir-fries, and grain salads.

• Flavor notes: nutty, earthy, and mildly toasty.
• Texture: denser bite than many white rices; not fluffy by default.
• Color: deep purple-black pigments can tint cooking water and lighter ingredients.
• Serving ideas: pair with roasted veggies, savory sauces, or citrusy dressings for contrast.

Tip: Cooking it in water or broth with aromatics (like bay leaf or ginger) can bring out more depth without overpowering its natural taste.

You’ll often see black rice referred to as “forbidden rice” in recipes and articles. The nickname is commonly linked to stories about it being reserved for select groups in the past, though today it’s simply another rice variety available for everyday cooking.

• Packaging may use either name; both typically refer to similar black or purple-black rice.
• Searching for both terms can help you find options.
• On our site, explore categories like Pantry or International Food, and use filters such as Organic Shop or Value packs to narrow your choices.

If you’re curious about a specific product’s description, check the label details on its page.

Black rice can be a great pantry staple, but there are a few considerations to keep in mind so you get the texture you like.

• Cook time: it generally takes longer than many white rices.
• Texture: it’s naturally chewier; if you prefer ultra-fluffy grains, it may feel firm.
• Color transfer: the dark pigments can tint water and lighter ingredients.
• Prep: a rinse (and optional short soak) can help even cooking but adds time.
• Leftovers: it can firm up in the fridge; a splash of water when reheating may help.

Package directions vary by product, so they’re a helpful place to start.

Cooking methods can vary by product, but this stovetop approach can help you aim for a tender, separate grain.

1. Rinse the rice in cool water to reduce surface starch and excess color.
2. Optional: soak 20–30 minutes for more even texture; drain well.
3. Combine about 1 cup rice with 1¾–2 cups water (or broth) and a pinch of salt.
4. Bring to a gentle simmer, cover, and cook on low until tender.
5. Let it rest covered for 10 minutes, then fluff with a fork.

Appliance settings differ: if using a rice cooker, try the brown rice setting; for an electric pressure cooker, consult the manual. Times and ratios can vary, so checking the package is a good guide.

Good storage helps maintain freshness and texture.

• Uncooked: keep it in an airtight container in a cool, dry pantry away from heat and humidity. For longer storage, a sealed container in the fridge or freezer can help keep it fresh.
• Cooked: cool it promptly and store in shallow, airtight containers in the refrigerator. Enjoy within a few days for best taste and texture. Reheat gently with a splash of water to soften.

Storage conditions can vary by kitchen and climate, so use your best judgment and follow general food safety guidance from trusted sources.