Seafood Black Rice

Black rice is not a common staple in the Philippines like it is in Indonesia, China and Thailand. Sometimes called “forbidden rice,” this sticky rice variety looks like the regular unmilled brown rice (with the husk on) but much darker in color — anywhere from black to mahogany. Some Filipinos might mistake it to be white rice cooked in or mixed with the black ink of the squid.

Like brown rice, black rice is rich in  antioxidants and contains the kind of purple and reddish pigments found in blueberries which are known to have great health benefits: reducing the risk for cancer, heart disease and memory loss.

Just yesterday, I had a wonderful dining experience at the Boracay Garden and Grill  in South San Francisco (see my review of the restaurant) where I truly enjoyed their signature dish on the menu, seafood black rice.  I promised myself I’d cook up my version of this dish, so here it is.  Instead of frying the seafood ingredients, I sauteed them.


1 cup black rice

2 cups vegetable  broth

6 cloves garlic, peeled and chopped

1 tbsp ginger, peeled and sliced into very thin strips

1/2 medium-sized tomato, sliced into tiny cubes

1/2 medium onion, chopped

1/2 red bell pepper, seeded and sliced into tiny cubes

1/4 cup green onions, chopped

1/4 lb squid (calamari) steak

1 can (6.5 oz) minced clams, drained

1 can (3.75 oz) smoked oysters, drained

8 pcs shelled and cooked shrimp, tail on

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp vinegar


In a rice cooker or pot, cook the black rice in 2 cups vegetable broth. Set aside

In a large wok, heat olive oil in medium-high heat

Add garlic and sauté until golden brown

Add onions, tomatoes and ginger and cook for  1 minute

Add calamari strips and cook until they become tender

Add oysters and clams and cook for another 2 minutes

Add red bell pepper

Add shrimp and continue cooking until they turn pink

Add soy sauce and vinegar

Add salt and pepper to taste

Remove from heat

Place a bed of the cooked black rice on a plate

Top with the seafood mixture

Garnish with green onions and serve.


3 thoughts on “Seafood Black Rice

  1. Wow delicious! I tried this out last weekend and it was a great hit with my family. I love paella negra and your Seafood Black Rice makes it so much easier for me to make at home any time we crave for this delicious dish. May I please ask your permission to include your recipe (with proper citation to your blogsite) with the bags of organic black rice (to help promote and support our organic farmers in MIndanao and Nueva Ecija) I will be giving to friends and colleagues for Christmas this year. Maraming salamat po! 🙂


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