Superfood Recipe: Black Rice with Coconut Oil and Spices


One of my staple meals after starting my doctor’s alternative treatment program was black rice.

You may be thinking: Just rice? How is that a recipe?

That’s the whole point: It was simple. I came home from work late, so I’d cook and eat a bowl of black rice around 8 or 9 p.m. I ate it almost every day for the first three months of my program. It was easy to prepare, easy to digest, and healthy.

In fact, research shows black rice is even healthier than brown rice. It’s packed with antioxidants and has almost as much anthocyanin as blueberries. It’s also tasty — chewy with a nutty flavor — and makes a satisfying meal.

Here’s how I made it, with Lotus Foods’ Organic Forbidden Rice:

Ingredients (to make 1 serving):

  • 1/4 cup black rice
  • 3/4 cup water (the package recommends 1/2 cup, but I found the rice burned at the bottom of the pot when I used that amount, so I increased it)
  • 1 Tbsp coconut oil
  • Sea salt
  • Cayenne pepper (optional)


Pour the water into a small pot (I used an old Corningware pot that I bought on eBay) and add the black rice. Bring to a boil over medium heat, which takes about 5 minutes. Turn down the heat to Low, stir, and cover the pot with a lid. Simmer about 30 minutes.

Turn off the heat and remove the pot from the burner to cool, still covered, for another 5 minutes. Fluff the rice with a fork and serve onto a plate. Drizzle 1 Tbsp coconut oil over rice and sprinkle with sea salt to taste. If desired, sprinkle with cayenne pepper to add a dash of heat.



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