Chinese Black Rice
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This Chinese black rice recipe, often known as forbidden rice, offers a striking and nutritious alternative to standard white or brown varieties. With its deep purple hue and slightly chewy texture, it brings a sophisticated, nutty flavour to the table. It is naturally rich in antioxidants and fibre, making it a brilliant staple for those looking to expand their whole grain repertoire while adding a dramatic visual element to their cooking.
As a versatile vegan side dish, this rice pairs beautifully with stir-fried vegetables, silken tofu, or spicy curries. It is incredibly simple to prepare, requiring only a gentle simmer to achieve the perfect consistency. Whether you are meal prepping for the week or hosting a dinner party, this wholesome grain provides a satisfying and healthy base for any plant-based meal.
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Ingredients for Chinese Black Rice
475ml Chinese black rice
850ml water
How to make Chinese Black Rice
Rinse rice in a sieve under cold running water until water runs clear.
Bring rice, water (850ml ), 1/2 teaspoons salt, and 1/4 teaspoons pepper to a boil in a 2 2 1/2- to 3-quarts 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.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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