After making my Konjac Brown Rice, I wanted to try a version with “forbidden” black rice — and it turned out wonderfully. This Black Konjac Rice keeps the chewy, satisfying texture of konjac rice and gains extra antioxidants, fiber and a nutty flavor from black rice. Combining short-grain brown rice, black rice, and low-calorie konjac rice gives you a hearty, lower-carb dish that still feels substantial and nutritious. Like the brown rice version, it has fewer calories per serving than ordinary black rice, making it a great choice for light, nutrient-dense meals.
This recipe is simple and convenient. You only need a rice cooker and a few easy steps. The rice benefits from an overnight soak for a smoother texture, but hands-on time is minimal — set it and let the rice cooker do the work.
Making it at home is also far more economical than buying pre-cooked konjac rice packs, which can be pricey. Once you try this, it’s likely to become a regular in your meal rotation.
Table of Contents
Ingredients Used to Make Black Konjac Rice
Notes: amounts in the recipe card below. Short-grain brown rice is recommended for a slightly sticky, chopstick-friendly texture.
- Brown Short-Grain Rice — provides the base and stickier texture needed for this style of rice. Short-grain brown rice cooks softer and clumps slightly, which works well with konjac rice.
- Black Rice (Forbidden Rice) — an ancient whole grain rich in antioxidants and fiber, with a nutty flavor and slightly chewy bite.
- Water — brown and black rice require more hydration and benefit from soaking to shorten cooking time and improve texture. Hot water can speed up a shorter soak.
- Wet Konjac Rice (Shirataki Rice) — a low-calorie, fiber-rich rice alternative made from the konjac plant. It has a springy texture that blends well when mixed with traditional rice. Rinse and squeeze out excess liquid before using.
Equipment
- A rice cooker is ideal for consistent results. If you don’t have one, see the stovetop method in the substitution notes.
Want to Try Black Konjac Rice First?
If you prefer to taste-test before making a batch, there are microwavable konjac rice options sold pre-made. These are convenient for quick meals, though they can be pricier per serving.
Step by Step Guide
How to Make Black Konjac Rice
STEP 1
Rinse and drain the brown and black rice together until the water runs clear.
STEP 2
Place the rinsed rice in the rice cooker pot with 1 ½ cups water. Close the lid and soak for about 6–8 hours (overnight). For a 1-hour soak, use very hot water.
STEP 3
Rinse the konjac rice and squeeze out excess water before adding.
STEP 4
Stir the konjac rice into the soaked rice and distribute it evenly. Some pieces may float, which is fine.
STEP 5
Set the rice cooker to the “Brown Rice” setting and start the cycle.
STEP 6
When cooking finishes, let the rice rest in the cooker for about 10 minutes. Gently mix with a paddle or spoon to reincorporate any konjac rice that floated to the top.
STEP 7
Enjoy. This yields about 4 cups of cooked rice.
Ways to Serve Black Konjac Rice
Shirataki konjac rice is versatile and can replace rice in most dishes. Try these ideas:
- Fried Rice — stir-fry with eggs, vegetables, and soy sauce for a lighter version.
- Rice Bowls — use as a base for poke bowls, grilled fish, or marinated tofu bowls.
- With Curry — pairs well with Japanese, Thai, or Indian-style curries and dals.
How to Store Shirataki Konjac Rice
- Keep leftovers in the rice cooker on “Keep Warm” for 2–3 days; stir before serving.
- For longer storage, transfer to an airtight container and refrigerate for up to 5–7 days.
Benefits of Chilling Rice
- Cooling cooked rice increases resistant starch, a form of fiber that can support digestion and help control blood sugar by slowing digestion.
- Letting rice chill overnight boosts resistant starch content compared to serving it hot right away.
Can You Freeze Black Konjac Rice?
- Pure konjac rice can lose moisture and texture when frozen, but mixed rice like this holds up better.
- Freeze in airtight containers or bags for up to 3 months. Thaw gently and reheat with a splash of water.
- Freezing in silicone molds can make portioning and storage easier once frozen solid.
How to Reheat
- Add a splash of water and warm gently in the microwave or on the stovetop to restore moisture and texture.
Tips for Deodorizing Konjac Rice
- Rinse and squeeze konjac rice well to remove the packing liquid and its faint odor.
- Soak for 10 minutes in clean water, then drain again for improved flavor.
- For more flavor, soak overnight in one of these mixtures: 2 cups water + 1 tsp rice vinegar; 2 cups water with a tea bag (green, hojicha, or barley); or 2 cups water + 1 tbsp soy sauce and a slice of fresh ginger.
Substitution Notes
- White rice instead of brown/black: You can use short-grain white rice; reduce water and skip soaking. Long-grain white rice will be fluffier.
- Long-grain instead of short-grain: Texture becomes less sticky and more separate; adjust expectations but use similar water and soak time.
- No konjac rice available: Finely chop shirataki noodles to approximate rice-sized pieces; texture will be similar.
- No rice cooker (stovetop method): Rinse and soak rice, or soak briefly with boiling water. Combine rice and water in a pot, add konjac rice, bring to a boil, then simmer covered for about 30 minutes. Remove from heat and let stand covered a few minutes before fluffing and serving. Yields ~4 cups.
Homemade Black Konjac Rice using a Rice Cooker
Equipment
- 1 rice cooker
Ingredients
- ¾ cup brown short-grain rice (about 135g dry)
- ¼ cup black rice (about 45g dry)
- 1 ½ cups water (360g; see notes)
- 1 cup wet konjac rice (about 200g, rinsed and squeezed)
Instructions
- Mix the brown rice and black rice together and rinse thoroughly until the water runs clear. Drain.
- Place the rinsed rice in the rice cooker pot and add 1 ½ cups water. Close the lid and soak for 6–8 hours (overnight). For a 1-hour soak, use hot, nearly boiling water.
- Rinse and squeeze the konjac rice to remove excess liquid, then stir it into the rice cooker pot and distribute evenly.
- Set the rice cooker to the “Brown Rice” setting and start the cycle.
- When cooking is complete, let the rice rest for 10 minutes. Gently mix to reincorporate any konjac rice that floated to the top.
- Serve. Yields approximately 4 cups of cooked rice.
Video
Notes
*For soaking, use room-temperature water if soaking overnight, or near-boiling water if you only soak for 1 hour.
**Nutrition facts reflect a 1-cup cooked serving to match a typical meal portion; adjust as needed.