Forbidden Black Rice

Forbidden Black Rice

Print Recipe
Course Side Dish
Prep Time 15 minutes
Cook Time 19 minutes



  • 1 cup forbidden black rice
  • 6 cups water
  • 1 pinch salt

Instant Pot

  • 1 cup forbidden black rice rinsed
  • 1 cup water
  • 1 pinch salt

Black Rice Pilaf

  • 1 ea shallot – chopped
  • 1 1/2 cups forbidden black rice
  • 1 tbsp fresh thyme or 1 teaspoon dry
  • 2 1/2 cups plus 1 tablespoon broth or stock veggie or chicken
  • 1 tsp granulated garlic powder
  • 1 ea bay leaf
  • pinch salt and pepper
  • 1/3 cup slivered almonds save 2 tablespoons for garnish
  • 1-2 tbsp Italian parsley for garnish


  • Stove Top Method: Bring water and rice to a boil, let simmer uncovered until tender about 20-25 mintues. Drain and fluff. Season!
  • Instant Pot: Place equal parts water and black rice in the instant pot. Add a pinch of salt. Set pressure to 18 minutes on high. Let naturally release for at least 10 minutes.
  • Black Rice Pilaf: heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes. Add rice and thyme and saute 3-4 minutes. Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender. Garnish with remaining almonds and parsley.


The stovetop method is fastest.
The instant pot is the least hands-on time.
The Pilaf has the Most flavor!
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