Forbidden Black Rice


Forbidden black rice is a superfood. It has more antioxidants than blueberries with less sugar and more fiber. It has the nutty flavor of brown rice, but retains more of its nutrient-rich outer shell than brown rice.

According to legend, black rice was grown only for the emperors of ancient China and was called forbidden rice, because it was off limits to the general public. I bought my rice at the bulk food section at Winco, so it’s no longer off limits to the masses. I recently had a reader ask me about the cook time for black rice, so I decided to give it a try.

Forbidden Black Rice Recipe @ Pressure Cooking Today

The cook time for black rice is the same as brown rice in the pressure cooker. If you like the nutty flavor and chewy texture of brown rice, you’ll like black rice. I really enjoyed it, like the added healthy benefits, and it definitely adds drama to the plate.

I served my forbidden rice with an easy orange chicken (I’ll post the recipe on Barbara Bakes on Friday) and steamed broccoli. I’ve also got a Black Rice Pudding recipe in the works.

Have you tried black rice yet?

Forbidden Black Rice

Yield: 6 cups cooked rice

Forbidden Black Rice


  • 2 cup black rice
  • 2 3/4 cups water
  • 1 tablespoon oil
  • 1/2 teaspoon salt


  1. Combine the rice, water, oil and salt in the pressure cooker pot. Lock the lid in place and select High Pressure and 22 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes release any remaining pressure with a quick pressure release.
  2. When valve drops, carefully remove lid tilting it away from you. Fluff rice with a fork.

More rice recipes you might like:

Saffron Almond Rice Pilaf
Quick Coconut Rice
Chipotle’s Cilantro Lime Rice
Lemon Rice

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    Leave a Comment:

  1. Edwina Balthazar says

    My first time hearing about black rice was only a few months ago. Naturally I had to try it, if for nothing more than to see the color pop on the plate! I made a coconut chicken curry with yellow curry paste and served it with a scoop of black rice in the center. Not only did it look beautiful, but I was pleasantly surprised at the taste. Honestly, I don’t know what I was expecting other than to be surprised. But the rice was, as you said, similar to brown rice in texture and flavor. I will definitely keep this “in rotation” — my family’s way of saying let’s do this one again. Trust me on this: it’s delicious!!!

    • Barbara Schieving says

      Hi Edwina – that sounds like a fabulous meal. Did you make chicken curry in the pressure cooker?

  2. Zum-zum says

    Mmm! Delicious, not like others similar, one of the simplest recipes I ever found. I use Redmond 4500 multicooker for cooking and that meal is impressive! In my opinion all the people should try it!

  3. Laura says

    Hi Barbara! I’m a newbie to pressure cooking! and wanted to try this rice? but even though I followed the recipe precisely! the rice wasn’t done, not even close to fluffy. I had cooked ribs in it before (it being an instant pot 60duo), and I poured out the juice but didn’t clean the pot thinking it wouldn’t hurt to have a little flavor. Do you have any ideas about that? Thanks in advance!

    • Barbara Schieving says

      Hi Laura – welcome to pressure cooking. I’m looking forward to getting my hands on the new Instant Pot. I don’t think not cleaning the pot was the problem. Brown rice and black rice don’t ever really get fluffy like white rice, even fully cooked they will be slightly chewy. If the rice was hard however, then something else was the problem. Did you let it natural pressure release at the end of the cooking time?

      • Rebecca says

        I had the same problem with my new Instant Pot for each of my trials with basmati and then black rice. Both times the rice wasn’t done and it was scored to the bottom. Really discouraging because I bought the Instant Pot Duo because it was and all-in-one. Any suggestions?

        • Barbara Schieving says

          Hi Rebecca – In the Instant Pot, you shouldn’t be having problems with rice scorching on the bottom. The Instant Pot should only have a evaporation rate of 2% for every 10 minutes.

          Here’s how to test your evaporation rate:

          – staring with a “cold cooker” take out the liner, place on scale and fill with 1000g of tap water
          – insert in cooker and set to pressure cook at “high pressure” (or equivalent) for 10 minutes
          – start stop watch from the time you hit “start” and “stop” when the pressure cooker has reached pressure. Write down the time.
          – let it pressure cook for 10 minutes, when finished stop keep-warm cycle and un-plug and wait for natural release (15-20 minutes, you need to listen for it) – do not open the valve at all.
          – when the lid un-locks, remove and shake lid condensation into the inner pot, then carefully remove and pour water into zeroed-out bowl on scale. Write down the weight.

          Also, make sure your dials are in the proper position and that your gasket is properly installed. Hope that helps. :)

    • Barbara Schieving says

      Hi Jennifer – I would follow the recipe for brown rice that came with your rice cooker. It has a similar texture. Enjoy!

    • Barbara Schieving says

      Shara you shouldn’t need to make any changes cooking it on the stovetop if you’ve had good luck cooking other kinds of rice in your stovetop pressure cooker.

  4. Wendy S. says

    Are you using a stove top pressure cooker for this recipe or electric. I have the Fagor electric pressure cooker plus (6qt. capacity). I have some black rice sitting in my cupboard and was just thinking there has to be a pressure cooker recipe for it. I just recently got my pressure cooker and I am still figuring it out!