Are you in search of monsoon-perfect vegetarian recipes? Congratulations! You have landed on the right page. This article will give a recipe brief of easy-to-cook, super tasty, and nutritious black rice recipes. Try out these recipes and make this monsoon extra special for your family, friends, and loved ones. 

Recipe 1: Black Rice Salad


  • 1 cup black rice
  • 2 cups water
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 carrot, grated
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/4 cup almonds, chopped
  • 1/4 cup dried cranberries or raisins
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • Salt and pepper to taste


  1. Rinse the black rice under cold water until the water runs clear.
  2. In a medium-sized saucepan, bring the water to a boil. Add the black rice and reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the rice is tender and the water is absorbed.
  3. Remove the cooked rice from the heat and let it cool completely.
  4. In a large bowl, combine the cooked black rice, red bell pepper, cucumber, carrot, red onion, cilantro or parsley, almonds, and dried cranberries or raisins.
  5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the rice mixture and toss to combine.
  6. Serve chilled or at room temperature. Enjoy!

Note: You can customize this recipe by adding other vegetables, such as cherry tomatoes or avocado. Add cooked chicken, shrimp, or tofu for added protein.

Recipe 2: Black Rice Cutlets


  • 1 cup cooked black rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup bread crumbs
  • 2 tablespoons chopped parsley
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1/4 cup water


  1. In a large mixing bowl, combine the cooked black rice, chopped onion, minced garlic, bread crumbs, chopped parsley, cumin powder, paprika, salt, and pepper. Mix well to combine all the ingredients.
  2. Using your hands, shape the mixture into small round cutlets or patties. Set aside.
  3. In a separate small bowl, mix the all-purpose flour and water to make a paste-like consistency.
  4. Dip each cutlet into the flour-water mixture, coating it well on all sides. This will help the cutlets hold their shape while frying.
  5. Heat olive oil in a frying pan over medium heat. Place the cutlets in the pan and cook for 3-4 minutes on each side, until they are crispy and golden brown.
  6. Once cooked, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
  7. Serve the black rice cutlets hot as an appetizer or as a main course with a side salad or salsa.
  8. Enjoy your homemade black rice cutlets!

Recipe 3: Black Rice Dhokla


  • 1 cup black rice
  • 1/4 cup urad dal (black lentils)
  • 1 teaspoon green chili paste
  • 1 teaspoon ginger paste
  • 1 tablespoon lemon juice
  • 1 teaspoon fruit salt
  • Salt to taste
  • Water as needed
  • Oil for greasing
  • Fresh coriander leaves for garnishing

For Tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon asafoetida
  • Curry leaves


  1. Wash the black rice and urad dal several times until the water runs clear. Soak them in enough water for at least 4-5 hours or overnight.
  2. Drain the water from the soaked rice and dal and grind them into a smooth batter using a blender or food processor. Add water if needed, but make sure not to add too much, as the batter should be thick and pouring consistency.
  3. Transfer the batter to a bowl and add the green chili paste, ginger paste, lemon juice, and salt. Mix well to combine all the ingredients.
  4. Prepare the steamer by heating water in a large pot or a steamer. Grease a dhokla plate or a round baking dish with oil.
  5. Now, add fruit salt to the batter and give it a quick stir. The batter will become light and frothy.
  6. Pour the batter into the greased plate or dish and place it inside the steamer. Steam for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. Once cooked, remove the dhokla from the steamer and allow it to cool for a few minutes. Then, cut it into desired shapes.
  8. In a small pan, heat oil for tempering. Add mustard seeds and let them crackle. Then, add sesame seeds, asafoetida, and curry leaves. Saute for a few seconds until fragrant.
  9. Pour this tempering over the cut dhokla pieces and garnish with fresh coriander leaves.
  10. Serve the black rice dhokla warm as a snack or as a light breakfast with tea or chutney of your choice.

Enjoy your delicious black rice dhokla!

Recipe 4: Black Rice Pudding


  • 1 cup black rice
  • 2 cups water
  • 1 can coconut milk (400ml)
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional toppings: sliced mango, shredded coconut, chopped nuts
a bowl of raw black rice and it's pudding in two glasses


  1. Rinse the black rice under cold water until the water runs clear.
  2. In a saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-40 minutes or until the rice is tender and has absorbed most of the water.
  4. In a separate saucepan, heat the coconut milk, brown sugar, salt, and vanilla extract over medium heat. Stir until the sugar has dissolved and the mixture is heated through.
  5. Pour the coconut milk mixture over the cooked black rice, stirring gently to combine.
  6. Continue cooking over low heat for another 10-15 minutes, stirring occasionally, until the rice pudding thickens to your desired consistency.
  7. Remove from heat and let it cool slightly. The pudding will thicken further as it cools.
  8. Serve warm or chilled, topped with sliced mango, shredded coconut, or chopped nuts if desired. Note: You can adjust the sweetness of the pudding by adding more or less brown sugar to your taste. The toppings are optional, feel free to customize them to your preference.

Recipe 5: Black Rice Idli


  • 1 cup black rice
  • 1/2 cup urad dal (black gram)
  • 1/4 cup cooked rice
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste
  • Water as needed


  1. Rinse the black rice and urad dal separately with water until the water runs clear.
  2. Soak the black rice, urad dal, and fenugreek seeds separately in enough water for at least 4 hours or overnight.
  3. After soaking, drain the water from black rice and urad dal.
  4. In a blender, grind the black rice, urad dal, fenugreek seeds, and cooked rice together to make a smooth batter, adding little water as needed.
  5. Transfer the batter to a large bowl and add salt. Mix well and cover the bowl with a lid.
  6. Allow the batter to ferment in a warm place for 8-10 hours or overnight. The fermentation process makes the idlis soft and fluffy.
  7. Once the batter is fermented, mix it gently with a spoon.
  8. Grease the idli plates or molds with some oil.
  9. Pour the batter in each mold, filling it 3/4th full, as the idlis will rise and expand during steaming.
  10. Steam the idlis in an idli steamer or pressure cooker without the whistle for about 10-12 minutes on medium heat until they are cooked through. To check if the idlis are cooked, insert a toothpick or a knife into an idli. If it comes out clean, it means the idlis are cooked.
  11. Remove the idli plates from the steamer and let them cool for a minute.
  12. Using a spoon or an offset spatula, gently remove the idlis from the plates.
  13. Serve the black rice idlis hot with sambar, chutney, or any side dish of your choice.

Enjoy your homemade black rice idlis!

summing up

Black rice, also known as forbidden rice, is a type of rice with a dark purple or black color. It is primarily grown in parts of Asia, particularly in countries like China, Indonesia, and the Philippines but is also commercially available in India. Black rice gets its dark color from a pigment called anthocyanin, which also gives certain fruits and vegetables their vibrant colors.

Historically, black rice was considered a rare and precious grain, known as the “forbidden rice,” as it was reserved exclusively for Chinese emperors due to its nutritional value containing antioxidants, fiber, vitamins, and minerals. Today, it is more widely available and consumed by people around the world.

Black rice has a distinct nutty flavor and a slightly chewy texture. It takes longer to cook compared to white or brown rice as it has a tougher outer layer. It is often used in both sweet and savory dishes, including rice bowls, stir-fries, salads, and desserts.