Black Sticky Rice

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Black Sticky Rice
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.
Naomi Duguid
total:
1 hr 5 mins
Servings:
6
Black Sticky Rice

Ingredients

Directions

  • 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.

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  • Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.

Tips

Make Ahead Tip: Refrigerate for up to 2 days; reheat in the microwave.

Nutrition Facts

Serving Size:
1/2 cup
Per Serving:
107 calories; protein 3.3g; carbohydrates 22.7g; dietary fiber 1.3g; fat 1g; calcium 2.7mg; magnesium 0.9mg; potassium 0.9mg; sodium 2.7mg.
Exchanges:

1 1/2 starch
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/16/2022
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