4 Serves
63 Mins
Heat the oil in a heavy-bottomed pot over medium heat and add the black rice, stirring for 2-3 minutes until fragrant.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
98 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
87 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
475 mg / 4,700 mgSodium
181 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Pour in the water or broth, bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the rice gently for 45-50 minutes until the liquid is absorbed and the grains are tender.
Remove from heat and let the rice stand, covered, for 5 minutes before fluffing with a fork and serving.
7
g67
g58
g
