Instant Pot Ginger Scallion and Black Sesame Forbidden Rice

Name: Instant Pot Ginger Scallion and Black Sesame Forbidden Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ cups (285 g) forbidden rice (black rice), rinsed until water runs mostly clear; 2 cups (480 ml) low-sodium chicken or vegetable broth; 2 tablespoons (20 g) fresh ginger, peeled, thinly sliced into matchsticks (about 2 inches total); 4 whole (60 g) scallions (green onions), white and light green parts separated from dark green parts; white parts cut into 1-inch pieces, dark green parts sliced thin for garnish; 1½ tablespoons (22 ml) neutral oil (vegetable or canola); 3 tablespoons (30 g) black sesame seeds, lightly toasted in a dry pan until fragrant (1–2 minutes); ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) white pepper (optional)

From the MyKitchenBank Kitchen

A vibrant, aromatic rice dish combining nutty forbidden rice with sharp ginger, fresh scallions, and toasted black sesame seeds. Cooked in an Instant Pot for even texture, this side pairs beautifully with roasted proteins or stir-fried vegetables. The ginger-infused cooking liquid and garnish of crispy scallions and sesame seeds add layers of flavor and texture.

Prep: 10 min
Cook: 25 min
Wait: 15 min
Total: 50 min
Makes: About 3 cups (serves 4 as a side)

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Steps

Before you start

Rinse forbidden rice under cold water until water runs mostly clear
Have all ingredients prepped and measured—Instant Pot cooking is fast
Ensure your Instant Pot insert is clean and in place

1
Toast black sesame seeds
- Place black sesame seeds in a small dry skillet over medium heat.
- Toast for 1–2 minutes, stirring frequently, until fragrant.
- The seeds should smell nutty and warm.
- Transfer to a small bowl and set aside.
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Ready when: Seeds smell fragrant and release a toasted aroma
Tip: Don't skip toasting—it deepens the nutty flavor. Watch carefully to avoid burning.
2
Sauté ginger and white scallion parts
- Turn the Instant Pot to sauté mode (high heat).
- Once hot, add the neutral oil.
- Add the ginger matchsticks and white scallion pieces.
- Stir constantly for 2–3 minutes until fragrant and the ginger begins to soften.
- You should smell strong ginger aroma in the pot.
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Ready when: Strong ginger aroma, ginger softens slightly
Tip: Sautéing releases the ginger's essential oils, building deeper flavor. Don't skip this step.
3
Add rinsed rice and broth
- Pour the rinsed forbidden rice into the pot with the ginger and scallion mixture.
- Stir well for about 1 minute to coat the rice with oil.
- Pour in the broth.
- Stir to evenly distribute the rice and ensure no grains stick to the bottom.
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Ready when: Rice is evenly coated and submerged in broth
Tip: Stirring prevents the rice from sticking to the pot bottom and ensures even cooking.
4
Pressure cook the rice
- Cancel sauté mode.
- Secure the Instant Pot lid and set to high pressure for 22 minutes.
- The pot will take about 3–5 minutes to build pressure before cooking begins.
- Do not open or release pressure manually during this time.
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Ready when: Instant Pot beeps; pressure naturally releases over 10 minutes
Tip: Forbidden rice has a thicker hull, so 22 minutes is necessary for full tenderness.
5
Natural pressure release
- When the Instant Pot beeps, let pressure release naturally for 10 minutes.
- Then carefully turn the valve to venting position to release any remaining pressure.
- Open the lid (tilt it away from you to avoid steam).
- The rice should be tender and dark purple-black.
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Ready when: Rice is tender, no excess liquid in the pot, grains are intact
Tip: Natural release keeps the rice from becoming mushy. Quick release can shock the grains.
6
Fluff and season
- Using a wooden spoon, gently fluff the rice with a folding motion to separate the grains.
- Taste a spoonful.
- Add kosher salt and white pepper if using, adjusting to taste.
- Fold gently to distribute seasoning throughout.
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Ready when: Rice is fluffy, seasoning is evenly distributed
Tip: Fold rather than stir to keep grains intact. Taste before adding salt—broth already provides some.
7
Finish with garnish
- Transfer the rice to a serving bowl.
- Scatter the toasted black sesame seeds and sliced dark green scallion tops over the top.
- Drizzle lightly with additional neutral oil if desired for shine.
- Serve immediately.
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Ready when: Garnish is evenly distributed and visible
Tip: Add garnishes just before serving to keep scallions fresh and sesame seeds from absorbing moisture.

Good to know

Tips

Rinse forbidden rice thoroughly—it releases pigment and starch that can make the cooking liquid murky. Clear water at the end means all starch is removed.
Don't skip the sauté step. Blooming the ginger and scallions in oil releases volatile compounds that build depth. This is where much of the flavor comes from.
Forbidden rice grains are firmer than white rice. The 22-minute pressure cook time is calibrated for this variety; don't reduce it unless you enjoy a chewier texture.
Serve this rice warm, ideally within 30 minutes of cooking, so the black sesame garnish stays crispy and the scallion tops taste fresh and sharp.

Make ahead

You can toast the sesame seeds up to 1 day ahead and store in an airtight container. Rice is best served immediately after cooking but keeps in an airtight container in the refrigerator for up to 3 days.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave (covered, 1–2 minutes) or on the stovetop in a dry pan over medium heat, stirring occasionally until warm. Frozen rice in an airtight container or freezer bag keeps for up to 2 months; thaw overnight in the refrigerator and reheat as above. Avoid freezing the fresh scallion garnish; add it fresh after reheating.

Substitutions

forbidden rice (black rice) → Black rice (glutinous/sticky variety) or wild rice. Adjust cooking time: glutinous black rice may need only 20 minutes; wild rice may need 24–26 minutes. Both have different textures but similar nutty flavor.
low-sodium chicken or vegetable broth → Water or vegetable broth. Water is neutral; vegetable broth adds subtle earthiness. Use the same volume.
fresh ginger → Dried ground ginger (½ teaspoon) or ginger paste (1 tablespoon). Ground ginger is more mild; ginger paste is sharper. Neither will soften like fresh, but flavor will still develop.
black sesame seeds → White or brown sesame seeds, or a mix. Flavor remains nutty and warm. Black sesame provides visual contrast, so white sesame will lighten the dish considerably.