Category Archives: Black Rice

Venus Black Rice

By Chef Lippe

Venus Black Rice

This is a new variety of rice grown in the Po Plain of Italy.  It is a cross between an Italian seed and a Chinese Seed.  It is known for its color and aroma.  It is rich in calcium and vitamins, proteins and magnesium.

The best way to cook is in plenty of cold water (1 ½ cups to one 7 ounce bag). Bring the water to a boil add a pinch of sea salt and cook uncovered for 30 to 40 minutes. Serve with a drizzle of olive oil.

Black Rice Pudding

1 cup black rice
1/2 teaspoon salt, divided
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3 to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.

Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.



Or try…. Black Rice with Sweet Potatoes

Serves 4

Rinse rice under cold water. Bring water and ½ teaspoon of salt to a boil in a 2 quart heavy sauce pan, then reduce heat to a low and cook rice, uncovered until tender about 35 minutes.

While rice is cooking heat oil in a heavy nonstick skillet over moderately high heat until hot but not smoking and sauté scallions, ginger, and sweet potato stirring until coated well. Reduce heat to moderate and add remaining ¼ teaspoon salt and pepper to taste, then cook, covered, stirring occasionally, until potato is just tender, about 12 minutes. Add rice and toss to gently combine.


¾ cups Venus Black Rice

1.5 cups water

¾ teaspoon Salt

2 tablespoons oil

¾ cup scallions (1 bunch)

1 tablespoon fresh Ginger, peeled and minced

1 Large sweet potato peeled and diced (12 – 14 oz)


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