Black Sticky Rice

Black Sticky Rice

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From: EatingWell Magazine, May/June 2013

Black sticky rice, a delicious whole-grain alternative to white rice, is purplish black in color and has a chewy texture. This recipe gives you a simple method for how to make black sticky rice. Look for it in natural-foods stores in the bulk department or with other whole-grain rice.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 cup black sticky rice
  • 2¼ cups water


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  1. Wash rice well in several changes of cold water. Drain well. Place in a large heavy saucepan with a tight-fitting lid. Add water; bring to a vigorous boil over high heat. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, 45 to 50 minutes.
  2. Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.
  • Make Ahead Tip: Refrigerate for up to 2 days; reheat in the microwave.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 107 calories; 1 g fat(0 g sat); 1 g fiber; 23 g carbohydrates; 3 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 3 mg calcium; 0 mg iron; 3 mg sodium; 1 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch

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