How to Cook Black Rice in the Electric Pressure Cooker

I’ve found that black rice is super popular right now, and it’s no wonder why.

At first look, it’s the stunning, unexpected color that invites people in. Then, once you taste it, it’s the flavor that gets you hooked.

This type of grain is also known as purple or forbidden rice, and there are several different varieties of the grain out there.

The three most common types are: black sticky, black Japonica, and Chinese black (also known as forbidden).

The sticky type is most commonly found in Thai desserts, and Japonica is a mixture of short and medium-grain varieties that’s really good for use in salads.

The last type is the kind that we are working with today –  a firm grain that lacks stickiness.

This is the type that you want to cook in your electric pressure cooker, and it’s the type that is most commonly found in supermarkets.

Note that this type of grain is not the same thing as wild rice. It’s more similar to a brown or unrefined grain.

As you all know, I love using my electric pressure cooker to cook anything and everything. This is particularly true of grains because there’s no babysitting required.

Normally, when you make it on the stovetop, you have to tend to it. But when you’re using your Instant Pot, the appliance does all the work for you.

This makes it easy to prepare whatever main dish you plan to serve with the grain, or you can simply kick back and enjoy a few relaxing moments to yourself.

For me, that involves a glass of wine, a killer album on the record player, and a good book. Sounds pretty nice, right?

Here’s what’s to come in this article:

What Does This Type of Grain Taste Like?

As I mentioned before, this type of grain tastes most similar to the brown variety.

There is a mild nutty flavor to it, but I find it also has more of a savory, umami flavor.

It is also commonly described as mildly sweet, fruity, and floral.

No matter what you taste personally when you dig in, it’s sure to have more of an impact than a polished white variety, both visually and in terms of flavor.

How Can I Add Additional Flavor to the Grain?

Want even more flavor? We can do that!

The easiest way to add more flavor to any grain that’s cooked in the pressure cooker is to use vegetable or chicken broth instead of water when you cook it.

If you do this, be sure to use a homemade or low-sodium boxed version. I prefer to omit any additional salt, as the broth will bring enough saltiness to the party.

Serving Suggestions

This unique grain can be served in a variety of ways. Since we are working with the non-glutinous variety (aka not sticky), here are some serving suggestions:

• Making homemade sweet or savory congee (porridge) is a delicious way to use this grain.

• Use it as a substitute for noodles or white/brown varieties. I love to serve it with Asian dishes like General Tso’s chicken or sweet and sour coconut shrimp, or as a hearty base for a Mexi-Bowl.

• This grain really stands out in a pilaf or salad. You can even mix it with other types of grains like brown or white.

• A flavorful risotto made with a black variety of grain offers a lovely presentation.

• Make mango pudding or a cake with it, for dessert.

How To Cook Black Rice In The Instant Pot or Electric Pressure Cooker

Like I said, this is by far my favorite method to cook this type of grain. Let’s get to it!

Step 1 – Measure Ingredients and Rinse Grains and Measure Ingredients

• 1 cup black rice
• 1 cup cold water (or stock/broth)

First, measure out your ingredients.

Rinse the grains a few times with cold water, rubbing the grains with your hands to remove the excess starch. Drain really well.

Step 2 – Pressure Cook

Add the grains and water to the insert of your electric pressure cooker. I typically use my 6-quart Instant Pot.

Close the lid, and pressure cook on High pressure for 18 minutes.

Let the steam naturally release for 10 minutes before manually quick-releasing any remaining pressure.

Open the lid and fluff with a fork before serving.