In Melbourne where I live, a greater variety of rice are becoming available even from the average supermarkets. Short, medium and long grain rice. Glutinous rice, Wild rice, Arborio, Basmati, Jasmine, Brown rice, White rice, Red rice and Black rice. I particularly love the black coloured rice such as Wild rice and Black rice. They have chewy texture and rich nutty flavour. And they are very good for health.


4 Servings


Black Rice 1 cup *250ml cup
Water 2 cups
Edamame (Young Soy Beans) removed from pods 1 cup
Carrot 1 *cut into Edamame size
Cucumber 1 *cut into Edamame size
Spring Onions 1 *thinly sliced
Toasted Sesame Seeds 1 tablespoon

Dressing Ingredients

*You can use your favourite dressing instead
Rice Vinegar 2 tablespoons
Soy Sauce 2 tablespoons
Ginger 1 small piece *finely chopped
Sugar 1 teaspoon
Sesame Oil 1 to 2 teaspoons

  1. Cook Black Rice according to the instruction on the package. I just cook 1 cup of Black Rice with 2 cups of water in the rice cooker.
  2. Combine all the dressing ingredients in a bowl, add Edamame and Carrot to marinate for 30 minutes.
  3. Drizzle the dressing with the Edamame and Carrot over the cooked warm rice, add Cucumber and mix to combine.
  4. Sprinkle finely sliced Spring Onions and Toasted Sesame Seeds over and serve.