Black sweet rice (black glutinous rice or black sticky rice) is a naturally-grown whole grain. The dark purple grains give the rice a nutty flavor. When you make multigrain rice, add a handful of this and your rice will be beautiful and taste a little nutty.
Hi Gigi, you can soak the rice for few hours, dry it and then powder it. Make a batter (not too thin)and add sugar, fennel seeds(optional), sesame seeds(optional). Now, prepare it like how you will make a pancake. But keep the flame in medium. Turn it once the bottom is brown.
Now you can enjoy!!
Or you can mix it with jaggery, make a dough and fold it in banana leaves and steam it… we used to have this for Christmas :-)
Hi Maangchi,
I’ve recently had black rice with beans at a Korean restaurant instead of white rice. Do you have the recipe for that? How much water and how much rice? Is this the bag that the Korean restaurants use? I went to an HMart and saw that they only had black rice in bags only.
yes, I do. You will have to soak beans overnight before cooking.
This is the way how I make my multi-grain rice.
1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice.
2. Wash and drain a couple of times and put it in a pot with a thick bottom.
3. Pour 2.5 cups of water into the pot and soak it for an hour with the lid closed. (You can add soaked beans)
4. Bring the pot to a boil over medium high heat for 10 minutes.
Tip: it usually boils over after 8-10 minutes boiliing.
5. Open the lid and turn the rice over with a rice scoop or spoon.
6. Simmer it over low heat for another 10 minutes!
Gigi,
Some people use black sweet rice flour for rice cake, too.
does Korean make any sweet dessert out of Black Sweet Rice? btw, i m Malaysian Chinese.
Yes, Definely, but not this mix, you ahve to get the pure black rice, when you see the packet theres only black grains, this bag is mixed with beans.