Black rice is the deep, mysterious jewel of the rice world: a glossy, inky grain that adds drama and depth to any dish.
Black rice — the forbidden grain
Historically known as “forbidden rice,” black rice was once reserved for Chinese emperors and their courts. That storied past is rooted in the grain’s exceptional nutrient profile: black rice contains higher levels of antioxidants than most other rice varieties. While early rulers may have protected it for prestige or superstition, modern analysis shows the grain delivers meaningful nutritional benefits, notably its rich anthocyanin content that gives it its distinctive color.
Flavor and texture
Black rice has a more robust presence than plain white rice. Rather than being simply “nutty” — a catchall descriptor often overused — it offers a concentrated, savory profile with umami undertones and a satisfying whole-grain body. White rice plays a supporting role in many dishes, soaking up sauces and carrying spices, but black rice is more of a headline ingredient. When used thoughtfully it becomes a central flavor component, not just a base.
Pairings and umami
Because black rice has a strong, savory character, consider pairing it with ingredients that can match or complement its depth. Miso and mushrooms are natural partners: both provide intense umami that enhances and harmonizes with the rice. Combined, they create a richly flavored dish that can evoke the aroma and satisfaction of a meat-based meal while remaining entirely vegetarian or vegan.
The resulting preparation is robust and fragrant — a one-pot meal that stands on its own or acts as a flavorful side to accompany fish or meat. Best of all, unlike those ancient bans, this special grain is freely available today and easy to enjoy.
Black Rice with Miso Mushrooms
By Gavin Wren
Serves 3-6
Uses a large saucepan
Ingredients
1 tablespoon groundnut oil
1 garlic clove, peeled and minced
1 onion, peeled and chopped
Thumb-sized piece of ginger, peeled and finely chopped
300g mini portabella mushrooms, sliced
200g wild mushrooms, sliced
80g miso paste
2 tablespoons mirin
350g black rice
750ml vegetable stock
To garnish:
1 red chilli, sliced
1 teaspoon sesame seeds
2 tablespoons chopped coriander
Directions
Heat the oil in a large pan over medium heat. Add the onion, ginger and garlic and fry gently for about 5 minutes until softened.
Add the mushrooms and fry for another 5 minutes. Stir in the miso, mirin and black rice, mixing thoroughly to coat the rice and mushrooms. Pour in the vegetable stock.
Bring to a simmer, partially cover the pan and cook for approximately 55 minutes. Check a grain of rice to ensure it is tender; if needed, cook a little longer and add extra stock if the pan becomes dry.
Serve scattered with sliced red chilli, sesame seeds and chopped coriander.
