Often people associate Macrobiotics with brown rice. While the Macrobiotic diet is incredibly varied, brown rice does play a strong role, as it is a very balanced food that is easy to digest and full of nutrients. This week, we're taking brown rice out for a joy ride, and cooking it with something new: black rice!
Macro Mondays: Black Rice
Black rice is very very healthy! Like other whole grain rice, it is rich in fibre & vitamin Bs. But black rice kicks it up a notch, because it has tons of anthocyanin antioxidants because of it's dark colour, just like blackberries & blueberries. These dark plant antioxidants are potentially cancer-fighting. Black rice is also known as purple rice or forbidden rice, and has been revered in China for centuries
A big THANK YOU to my lovely friends Kenji & Harumi for sending it to me all the way from Japan :)
It might have taken a few months, Kenji, but I finally made it, and we loved it!
This was my first time cooking it myself, and I can't wait to make it again.
We made it in the pressure cooker with short grain rice (2 parts short
grain 1 part black rice). We both thought that it added a really nice
rich & sweet flavour. In fact, our leftovers disappeared really
Macrobiotic Black & Brown Rice [3 cooking methods]
- 2 cups short grain brown rice, rinsed
- 1 cup black rice, rinsed
- 3.5 cups spring water
Soak the above for about 6 hours or overnight (you can soak it right in the Ohsawa pot, if you're using it, or in the pressure cooker, or in the saucepan if you're boiling).
Once it's done soaking, you're ready to cook!
*Please always follow your own pressure cooker's directions!
Version #1 - Ohsawa Pot
- There needs to be 3.25 cups of water in with the rice, including the soaking water. I usually have to add in about 1 cup more fresh spring water after it's done soaking.
- Add a pinch of salt, put the lid on the Ohsawa pot, and lower it into the pressure cooker. I usually add about 3-4 cups water to the pressure cooker, and rest the closed Ohsawa pot on the trivet that came with my pressure cooker.
- Put the lid on the pressure cooker, and bring to full pressure. Turn heat down to the lowest setting to maintain full pressure, and cook for 30 mins. Take off the heat, and let the pressure come down naturally (10-20 mins).
- Fluff up & serve.
Version #2 - Pressure Cooker with no Ohsawa Pot
- You need there to be 5.5 cups of water in with the rice, including the soaking water. Add whatever you need to make up the difference.
- Bring the rice to boil in the pressure cooker with the lid off.
- Add in a good pinch or two of sea salt.
- Fasten the lid, and bring it up to full pressure (2 bars in my kuhn rikon).
- Keep on the lowest heat to maintain full pressure, and cook for 30 minutes.
- Take off the heat, and let the pressure release naturally for 10 minutes.
- Release any remaining pressure, and then fluff up & serve.
Version #3 - Stove Top (boiling)
- There should be between 5-6 cups of water in the pot, including the soaking water. You will most likely need to add 2 cups of fresh spring water.
- Bring to boil, and add a pinch of salt.
- Lower temperature until it's only simmering, and put the lid on.
- Cook for 25-30 minutes, watching to make sure it doesn't bubble over.
- If you need to add a bit more water, you can!
- Take off the heat, and let the rice rest for 5 minutes in the pan, then fluff up and serve.
- This is pretty much my basic brown rice, dainty pig style!
It's purple. It's pretty. And I bet it would taste dang good with some adzuki beans in there too & topped with black sesame. And since my idea wheel is turning, I'm thinking that it's sweet flavour would make it amazing in rice pudding.