No rice cooker? Cook black rice on the stove!
Is something burning? My husband asks.
I sniff the air, and I got a whiff of the unmistakable scent of burnt rice! I rushed into the kitchen, opened the pot on the stove and was greeted with a gust of smoke and a slightly burnt popcorn smell. Aarrgh! I’ve ruined rice again.
This was a disaster!
Why don’t we own a rice cooker?
Why not? We don’t have enough space.
So, I cook rice on the stove.
As a Filipino, I consume a lot of rice. No proper Filipino treats is as a side dish. Rice completes our meals.
Rice in the Philippines normally means white rice.
But my husband Tobi complains if I serve him white rice. It doesn’t satisfy him. He would feel his stomach start to rumble and ask to be fed only a couple of hours later.
What was a wife to do?
I could still cook white rice and offer him something else. But that would mean more work in the kitchen for me.
So, we switched to brown rice and a quinoa and barley mix (I am not a fan of the smell, texture, and taste of pure quinoa, but if I mix it 1:1 with barley and cook like rice, then it’s fine.)
But I still longed for white rice.
Brown rice wasn’t the same. It tasted blah. More so quinoa and barley.
Then, on a trip back to the Philippines last December 2016, we tried black rice at a lovely restaurant in Iloilo. We were hooked at first bite. It was surprisingly good!
I found my compromise!
Black rice has a lovely nutty taste and a bit of a bite. It is also filling! Less than a cup of it keeps me full until the next meal.
We found some black rice in the Asian Market. But, the instructions on the pack called for a rice cooker.
Remember that I don’t have one?
So, I followed the instructions for the rice cooker but cooked the rice on the stove.
I took out my timer and carefully watched as the grains slowly plumped up as they cooked, making notes on when it was done perfectly.
After a couple of tries, I am happy to share that I now have it down to a T!
Let’s cook black rice on the stove!
Get your black rice. I usually cook 1 cup of black rice each time. That makes around 5 – 6 servings, which usually lasts us a couple of days.
You also don’t need to use a measuring cup, a small mug or teacup will do!
In a small pot, put in 1 cup of black rice. Rinse out the rice a couple of times.
You do this by pouring in water enough to cover the rice, swirling the rice & water with your hand, then pouring out the water.
Then cover with cold tap water and soak for 10 minutes. Tip out the water into the sink. Take care not to lose too many grains. Some water left in the pot is okay.
Then add in 1 ½ cups of water.
Bring to a boil, uncovered, over high heat.
Then lower the heat until the water is at a simmer.
Cover and cook for 30 minutes.
I like to fluff the rice up from time to time to prevent crisped rice at the bottom.
Once the 30 minutes are up, turn off the heat, but keep the lid on for around 10 minutes before serving.
Please share to your friends and family! I know that not everyone knows how to cook rice on the stove (I mean you, Mom! 😉 )
Now that you have made black rice, enjoy it with:
Any meal made from these pork belly recipes
P.S. I checked with trusty Google why the cooked rice doesn’t look quite black, and it turns out that it usually turns purple when cooked due to anthocyanin content. Antho-what??? See here if you’re curious. Oh, and because of that, black rice is also referred to as purple rice!
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