What is black rice? Black rice is a type of rice grain which is black in color.
According to Wikipedia, it belongs to the species of Oryza Sativa.
Black rice is sometimes referred as purple rice or forbidden rice.
Black Rice Varieties
There are three (3) main varieties:
- Black sticky rice
- Black Japonica rice
- Chinese black rice
Black sticky rice is a long-grain glutinous rice; they are common in many Southeast Asian countries.
Black Japonica rice is a mixture of black short-grain japonica rice and medium-grain red rice. They are great for rice salads.
Chinese black rice is also known as forbidden rice. They are grown in China and eaten as a porridge. Chinese black rice is not sticky. (Source: Masterclass.com)
In summary, some black rice are sticky in nature, and hence they are also called black sticky rice or black glutinous rice. However, not all black rice are sticky!
Health Benefits of Black Rice
Black rice is one of the healthiest rice grains. It’s packed with nutrients and comes with lots of health benefits:
- Higher in protein compared to brown rice>
- Loaded with fiber and iron while low in fat.
- Offers the highest in antioxidants of all the rice varieties.
- Promotes heart health and may prevent cancer.
- Gluten free!
- Promotes healthy eyes.
To learn more, please check out Healthline.com.
Black Sticky Rice (black Glutinous Rice)
Black sticky rice is commonly eaten in Malaysia, Thailand and Indonesia, mostly as a dessert. In Malay, it’s called Pulut Hitam.
One of the best black sticky rice recipe is to boil the rice over low heat and turn it into a bubur (or porridge), then sweetened with sugar and coconut milk.
The dessert is called bubur hitam or bubur pult hitam, or bee koh moy in Penang Hokkien dialect.
How to Make Black Rice?
Black rice comes with the outermost layer of bran intact, making the exterior harder and hence takes longer to cook.
After rinsing the black rice with water, you can cook it (with the water) on low heat until they are broken up.
You can also use a slow cooker or a pressure cooker such as an Instant Pot to make the rice.
To make black rice into a sweet dessert, you will need the following ingredients:
- Black sticky rice
- Coconut milk
I love the mouth feel and texture of this boiled black sticky rice dessert. The slightly salty coconut milk simply completes the flavor by lending a creamy note.
How Many Calories per Serving?
This recipe is only 296 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish as a dessert. For a complete Malaysia meal, I recommend the following recipes.
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- 200 g black sticky glutinous rice
- 5 cups water
- 2 pandan leaves (tie them into a knot)
- Sugar (to taste)
- 1 cup coconut milk (mix well)
- 1/2 tsp salt
- Add the black rice into a pot. Rinse with water thoroughly until the water turns clear. Please take note that the color will remain "black" or "purple" in color, but it should look clear. Drain the water dry.
- Add the water and Pandan leaves to the rice. Cover the lid and bring to boil on medium to low heat, for about 60 minutes. Lower the heat to simmer and continue to cook until the rice becomes soft and breaks up. Keep checking on the water level, add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.
- While cooking, prepare the coconut milk mixture. Heat up the coconut milk on low heat. Add salt. Stir well and set aside.
- Serve the black sticky rice dessert in small bowls. Top each serving with a spoonful of coconut milk. If you like it creamier, add more coconut milk. Stir well before eating.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.