Chinese-style Black Rice
Ingredients
- 300 gThai or basmati rice (used here as rice base)
- 600 mlMineral water (for cooking)
- 1 pinchGray sea salt
- 1 tbspSesame oil (for final glazing)
- 200 gBlack rice vinegar (well rinsed)
Method
A firm, dense grain rice that releases a powerful toasted hazelnut aroma. Its deep purple color and slightly crunchy texture make it a bold side dish.
- 1
Place the black rice and Thai rice in a bowl and cover with cold water. Stir by hand to release excess starch, then drain. Repeat until the water is less cloudy.
- 2
Let the rice mixture soak in mineral water for at least 30 minutes. This allows the firmer black rice grain to hydrate to the core and ensures even cooking without the outside bursting too quickly.
- 3
In a heavy-bottomed saucepan, pour the rice and its soaking water. Bring to a boil, then reduce the heat to minimum. Cover tightly. Cook until all the water is absorbed and small holes form on the surface of the rice.
- 4
Turn off the heat and let rest for 10 minutes without lifting the lid. The steam finishes cooking the core of the grain. Add a dash of sesame oil and gently fluff with a fork to mix the two types of rice.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking, or you'll lose the essential steam pressure.
- The rice is ready when the grain is tender but still offers a slight resistance to the bite.
- For shinier rice, add the sesame oil just before serving.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Perfect for fried rice the next day.
