Black Rice
Instant Pot black (forbidden) rice, in a simple two-ingredient version or dressed up with sauteed shallot, garlic, mushrooms and white wine and finished with cream cheese.
Nutrition
Ingredients
| 1 cup | 240 ml | Black rice |
| 1 cup | 240 ml | Cold water |
| 1 | Shallot | |
| 3 | Garlic cloves | |
| 6 | Mushrooms | |
| 0.5 cup | 120 ml | White wine |
| — | Coriander | |
| 1 tbsp | 15 ml | Philadelphia cream cheese |
Instructions
Amy + Jacky version
- Wash & rinse black rice: Add 1 cup (215g) black rice to the inner pot. Rinse the rice a few times over cold water, rubbing it with your hands. Drain really well. Add 1 cup (250ml) cold water to the inner pot, then remove 2-3 tablespoons of water.
- Pressure cook: Close the lid and pressure cook at High Pressure for 18 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure by turning the venting knob to Venting. Open the lid carefully.
- Serve: Fluff and serve the black rice with your favorite main dish or add it to your salad.
Pro tip: The rice-to-water ratio is critical, so measure the exact amount. For the most precise method, place the inner pot on a kitchen scale, add the rice, tare, rinse and drain, then pour in cold water until it reads 250g/250ml. Don't panic when the water turns deep purple/reddish-black - that's the anthocyanin antioxidants! Be careful what containers you use, as the rice may stain ceramic or enamel cookware.
Bulgarian variation (Yana): On Saute, cook the shallot, garlic and mushrooms. Once ready, add the rice, toss it through the fat briefly and pour in the white wine. When the alcohol has cooked off, add the water, season, add coriander, close the lid and follow the instructions above. Stir in 1 tbsp Philadelphia cream cheese at the end after opening the lid.