Instant Pot Black Rice (Forbidden Rice)

Ingredients

• 215 g (1 cup)black rice
• 250 ml (1 cup)cold water

Instructions

1. 1

   Rinse the rice

   Put the black rice in the Instant Pot’s inner pot. Rinse it a few times under cold water, rubbing the grains gently with your hands, then drain it very well. Add the cold water, then remove 2–3 tbsp of water.

2. 2

   Pressure cook

   Close the lid and cook at High Pressure for 18 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure. Open the lid carefully.

3. 3

   Fluff and serve

   Fluff the rice and serve it with a main dish or add it to a salad.

What is black rice?

Black rice, sometimes called forbidden rice, is a whole-grain rice associated with Chinese cuisine. Its dark outer bran gives the cooked grains their colour and a pleasantly chewy texture.

This pressure-cooker version keeps the ingredient list simple: rice and water, with no soaking required. Thorough rinsing and a measured pressure release help the grains cook evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 397 calories, 8g protein, 83g carbs, 3g fat.

Most of the carbohydrates come from the black rice, which also provides the protein in this two-ingredient dish; the rice contributes most of the fat as well. Pair a serving with vegetables and a protein-rich main to make a more balanced plate.

Rinsing and measuring the water

Rinse well: Rub the rice gently under cold water and drain it thoroughly. Removing the excess rinse water matters because the recipe then adds a measured amount for cooking.

Adjust the water: Add 250 ml cold water, then remove 2–3 tbsp from the pot. Follow this step as written rather than adding extra water by eye.

Pressure and release

Cook time: Set the Instant Pot to High Pressure for 18 minutes. Keep the lid closed during cooking so the pressure can build and remain steady.

Release time: Let the pressure release naturally for 10 minutes before releasing what remains. Open the lid carefully once the pressure is fully released.

Texture and doneness

The finished grains should be tender with a distinct, chewy bite rather than soft and mushy. Fluff them gently after opening the cooker to separate the grains without crushing them.

If the texture is not quite right, check that the rice was drained well after rinsing and that the cooker reached pressure as expected.

Serving ideas

As a side: Serve the rice alongside your favourite main dish, where its nutty flavour can complement savoury ingredients.

In a salad: Let it cool before mixing it into a salad. Its firm, chewy grains make a substantial base for fresh vegetables and a dressing.

Planning the timing

The stated total time is 35 minutes, including the 18-minute pressure cook and 10-minute natural release. Allow for the cooker to come to pressure and for any remaining pressure to release before opening.

Rinse the rice while preparing the rest of the meal, then start the pressure cooker in time for the rice to rest briefly before serving.

Recipe notes & tips

• Rinse the rice several times under cold water, rubbing the grains gently as you go.
• Drain the rinsed rice very well before adding the measured cooking water.
• Remove 2–3 tbsp of water after adding 250 ml to the inner pot.
• Keep the lid closed while the cooker is under pressure.
• Wait the full 10 minutes for natural release before releasing the remaining pressure.
• Fluff the cooked rice gently to keep the grains intact.

Variations

• Serve as a side: Pair the rice with your favourite main dish.
• Make a salad base: Cool the cooked grains before adding them to a salad.
• Add fresh herbs: Fold chopped herbs through the fluffed rice just before serving.
• Season at the table: Add your preferred seasoning to the cooked rice to suit the meal.

Common mistakes to avoid

• Poor draining: Excess rinse water changes the measured amount, so drain the rice thoroughly.
• Skipping the water adjustment: Remove 2–3 tbsp after adding the water, as directed.
• Opening too soon: Allow 10 minutes of natural release, then release any remaining pressure before opening.
• Rough fluffing: Stir gently with a fork or rice paddle to avoid crushing the cooked grains.
• Expecting soft, fluffy white rice: Black rice is naturally chewier, so look for tender grains with some bite.

How to store

Refrigerate leftover rice in a covered container and use within 3–4 days. Reheat until piping hot, adding a small splash of water if the grains seem dry.

Frequently asked questions