This is an adaptation of inari sushi that were packed in a bento I got from a ryoutei (high-end Japanese restaurant). These are seven-color inari sushi featuring purple, sticky and beautiful black rice.The seven colors are: Black rice (black and purple); shirasuboshi (white, boiled salted tiny sardines); carrots (orange); corn kernels (yellow); sesame seeds (gold); and edamame (green).(Note: the number 7 is a lucky number in Japan)Simmer the aburaage while the rice cooks.The total cooking time is about 60 minutes.It depends on how you pack the inari skins, but with 2 rice cooker cups worth of sushi rice there will be a bit left over. Leftover rice can be frozen.Use commercial sushi vinegar if you prefer.You can add gingko nuts, finely scrambled egg, or kinshi tamago (finely shredded thin omelette) instead of the corn kernels. For 10 inari sushi using 2 rice cooker cups of rice. Recipe by soyumina

My mom gave me some black rice to bring home. This is my first attempt at cooking it and I forgot to fluff it at 10 minutes. I am really not sure if black rice is better for you but I would definitely add a pinch of salt next time.

Easy, tasty side dish that can be served hot or cold. Full of antioxidants, nutritious and looks beautiful!

Its simple to use black sticky rice as a dessert..here is one of the easy kind :)

While whole grain brown rice and red rice also contain beneficial antioxidants, only black rice contains anthocyanin. Additionally, black rice also contains important antioxidant Vitamin E, which is useful in maintaining eye, skin, and immune health in addition to other important functions. Black rice has been eaten in regions of Asia for thousands of years; in fact for centuries it was reserved for only Chinese royalty. Today this type of rice is picking up in popularity and popping up in more health food stores across the world. Pandan leaves are wonderful for getting rid of pain of all kinds including arthritis, chest pains, cramps,earaches, and headaches. This is an ideal dessert to satisfy your sugar craving and a great healer

Instead of white rice, use black rice; instead of wrapping with bean paste, wrap with rice. This is a reversed hagi. Everyone I know loves these.Adding non-glutenous rice and sugar keeps the rice softer longer.If you want the rice darker, use sticky rice, white rice and black rice with a 2:2:6 ratio.Shape while the rice is still warm. Keep the rice scoop in warm water to make it easier to use. Recipe by Monapan

This bread is sometimes at my local bakery that I frequent. I had black rice at home as well, and it turned a nice color when I cooked it together with regular white rice, so I figured I would try my hand at making some bread with it.Make sure the black rice and broth have cooled completely. This amount of water listed here is for foreign wheat flour (America, Canada etc.). If you are using domestic flour, then it might turn into a sticky dough unless you use less water than this. Leave out 2-3 tablespoons at first and please add more while checking the status of the dough. Recipe by Hiyashinsu

This is a sweet rice cake traditional served during cuaresma (Holy Week) or todos los santos (All Saints Day) in the Philippines; but nowadays, this can be enjoyed during any occasions.This recipe can also be done without the Pirurutong. If using pure glutinous rice, skip soaking the rice. You will end up with an off-white rice cake.

I wanted to try something different than Arborio rice. The black rice takes longer to cook, as its a heartier grain, but very tasty! You can add seafood, chicken, and be creative with the vegetables you want to add!

These futomaki rolls are made with black rice from Iwate prefecture and fragrant wasabi stem!For the black rice, just rinse it quickly rather than wash it properly like you do with normal rice.You can skip soaking the rice in water if you're strapped for time, but it's best if you do so. Recipe by moritoaruc

This is a Hawaiian dish usually made with raw fish! In Hawaiian, 'poke' literally means cut into pieces, and indeed everything, except the rice, is sliced nicely before being placed in the bowl.

Black rice is so beautiful!If you have fresh fish, just sear the surface. Otherwise, grill it through well.Use glutinous black rice. It's highly nutritious, chewy, and filling. It looks pretty too. Recipe by pegupepepe. (About 8 sushi, for two)