2000s Recipes + Menus

Chinese Black Rice

Serves 6
  • Active time:10 min
  • Start to finish:1 hr
September 2008
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.
  • 2 cups Chinese black rice
  • 3 1/2 cups water
  • Rinse rice in a sieve under cold running water until water runs clear.
  • Bring rice, water (3 1/2 cups), 1/2 tsp salt, and 1/4 tsp pepper to a boil in a 21/2- to 3-qt 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.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover black rice.
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