Instant Pot Ginger Scallion Forbidden Rice

Name: Instant Pot Ginger Scallion Forbidden Rice
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ cups (300 g) forbidden (black) rice, rinsed thoroughly under cold water until water runs nearly clear; 2¼ cups (540 ml) water; 2 tablespoons (18 g) fresh ginger, peeled and minced finely; 3 whole (75 g) scallions (green onions), white and light green parts cut into 1-inch pieces, dark green parts reserved for garnish; 2 tablespoons (30 ml) sesame oil; 1½ tablespoons (13 g) fresh ginger, peeled and cut into very thin matchsticks; ¾ teaspoon (4 g) kosher salt

From the MyKitchenBank Kitchen

Nutty, tender forbidden (black) rice infused with fresh ginger and finished with fragrant ginger oil and crispy scallions. This Instant Pot version delivers perfectly cooked grains in 25 minutes, creating a striking side dish with depth of flavor and an elegant dark purple hue.

Prep: 10 min
Cook: 12 min
Wait: 15 min
Total: 37 min
Makes: About 3 cups cooked rice (4 servings as a side)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the forbidden rice thoroughly under cold water until the water runs almost clear (about 1 minute)
Have all ginger and scallions prepped and measured before starting
Read the Instant Pot instructions for your specific model if you're new to pressure cooking

1
Sauté aromatics
- Turn the Instant Pot to the sauté mode on high heat.
- Add 1 tablespoon of sesame oil.
- When shimmering, add the minced ginger (2 tablespoons) and white/light green scallion pieces.
- Stir constantly for 1–2 minutes until fragrant and the scallions begin to soften.
- This step blooms the ginger's flavor.
+ Show details− Hide details
Ready when: Mixture is fragrant and scallions are slightly softened
Tip: Don't skip this step—sautéing the ginger deepens its flavor significantly compared to raw ginger.
2
Add rice and liquid
- Stir in the rinsed forbidden rice (1.5 cups), coating it well with the oil.
- Toast for 30 seconds, stirring gently.
- Pour in 2.25 cups of water and add 0.75 teaspoon of kosher salt.
- Stir to combine and scrape up any browned bits from the bottom of the pot.
- The mixture should look wet, almost soupy.
+ Show details− Hide details
Ready when: Rice is coated, salt is dissolved, and no brown bits stick to the pot bottom
Tip: Use the correct water-to-rice ratio (1.5:1 by volume)—forbidden rice absorbs slightly less water than white rice, so don't add extra liquid.
3
Pressure cook
- Press the Cancel or Keep Warm button to stop sautéing mode.
- Secure the Instant Pot lid and close the pressure release valve.
- Select high pressure and set the timer for 12 minutes.
- The pot will take 2–3 minutes to pressurize before the timer begins counting down.
+ Show details− Hide details
Ready when: Cooker reaches pressure and timer begins counting
Tip: Don't open the lid or release pressure manually during cooking, or the rice will be undercooked.
4
Natural pressure release
- Once the 12-minute timer sounds, turn off the heat by pressing Cancel.
- Allow the Instant Pot to sit undisturbed for 10 minutes.
- During this time, the residual steam gently finishes cooking and the pressure releases naturally.
- After 10 minutes, carefully turn the pressure release valve to vent and release any remaining steam.
+ Show details− Hide details
Ready when: Hissing stops and the pressure release valve can be safely turned
Tip: Don't rush this step—natural release prevents the rice from becoming mushy.
5
Make ginger oil and garnish
- While the rice rests, heat 1 tablespoon of sesame oil in a small skillet or sauce pan over medium heat.
- Add the matchstick ginger (1.5 tablespoons) and warm through for 1–2 minutes until fragrant and just beginning to soften.
- The oil should shimmer around the ginger but not smoke.
- Remove from heat.
+ Show details− Hide details
Ready when: Ginger is fragrant and oil is warm; ginger pieces are just beginning to soften at edges
Tip: Keep the heat at medium—if the ginger oil smokes, it will taste burnt. Lower heat if needed.
6
Fluff and serve
- Open the Instant Pot lid, tilting it away from you to avoid steam burns.
- Fluff the rice gently with a fork or rice paddle, breaking up any clumps.
- The rice should be tender and have absorbed all the water.
- Pour the warm ginger oil (including all the ginger pieces) over the rice and fold in gently.
- Top with the reserved dark green scallion slices and serve hot.
+ Show details− Hide details
Ready when: Rice is fluffy and each grain is separate; ginger oil is distributed evenly
Tip: Fluff gently so you don't break the delicate grains. Serve immediately while the ginger oil is still warm.

Good to know

Tips

Forbidden rice has a striking dark purple-black color that may stain light-colored cutting boards and hands; this is normal and rinses away easily.
If you don't have an Instant Pot, cook forbidden rice in a pot on the stovetop with the same 1.5:1 water-to-rice ratio, brought to a boil, then simmered covered on low heat for 25–30 minutes.
For extra depth, add 1 tablespoon of unseasoned rice vinegar or white wine when you add the water—it brightens the ginger flavor.
Make sure your Instant Pot lid seals properly before pressurizing; a poor seal will prevent the pot from reaching full pressure and the rice won't cook properly.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Reheat gently in a small pot over medium-low heat with a splash of water (about 2 tablespoons), stirring occasionally, for 3–4 minutes until warmed through. The ginger oil can be drizzled fresh just before serving, or reheated along with the rice. Forbidden rice does not freeze well due to its tender texture.

Substitutions

forbidden (black) rice → Black rice or brown rice. Black rice has a similar nutty flavor; brown rice takes 20 minutes under pressure instead of 12, so adjust the cooking time accordingly. The visual impact will be less striking.
sesame oil → Neutral oil like vegetable or peanut oil. The dish loses its signature sesame flavor, but the ginger will still shine. Use the same amount.
fresh ginger → Ginger sliced from a 2-inch piece of young ginger and fried until crispy, then drained and used as garnish. This adds more texture but requires extra cooking time; proceed carefully to avoid burning.
scallions (green onions) → Chives or thinly sliced green garlic. Chives offer a similar fresh onion bite; green garlic is milder. Use the same amount.