Rice Cooker Forbidden Black Sticky Rice - Xôi Than

Xôi Than, also known as Xôi Đen or Forbidden Black Sticky Rice, is a special type of multigrain rice celebrated for its nutty, chewy texture and rich flavor. During imperial Vietnam, black sticky rice was literally forbidden to the general population. However, that is no longer the case! You can now enjoy this healthy black sticky rice and experience a taste of Vietnamese royalty in the comfort of your home.

My kids love sticky rice whether it's black sticky rice or white sticky rice, they always eat it with a sprinkle of sweet and salty sesame (muối mè).

There are a variety of different types of sticky rice in Vietnam ranging from flavors and colors. But forbidden sticky rice in Vietnamese refers to black sticky rice. Xôi nếp than or xôi đen. Xôi nếp (pronounced "soy nehp") means sticky rice, while than (pronounced "tahn," with an "a" sound like in "tan") means charcoal, and đen means black. This dish is often enjoyed with a sesame crumble or cooked mung beans.

My mom is very health conscious and when I was a kid my mom went through a black rice phase. So during that time, my family ate cơm đen (black rice) regularly. Black rice tastes more dense and nutty than white rice. I preferred white rice but interestingly enough, black rice is indeed healthier! I'll explain more about that later.

Unlike me, my sons love sticky rice over plain long-grain rice, so I decided to make black glutinous rice, xôi nếp than, for them to try something different and healthy. Now they can’t get enough of it—they really enjoy it!

Today, I’ll show you an easy way to prepare black sticky rice. The secret to this simple recipe is using a rice cooker. It’s incredibly convenient because you can just set it and forget it, then come back to perfectly cooked black sticky rice. Making black sticky rice is as easy as turning on your rice cooker and setting it to "cook." The longest part is waiting for the rice to soak in water, but once that’s done, your sticky rice is well on its way.

Other methods for making sticky rice include using a steamer or a pot with a steamer basket, but the rice cooker is definitely my go-to.

Why is it called forbidden rice?

During imperial Vietnam, black rice and black sticky rice were exclusively reserved for the wealthy aristocrats and primarily the imperial family to promote their health and longevity. Also, black rice has such a low yield that if it was available it was cost prohibitive to the common man. So depending on the ruling monarch, it was either forbidden by law or simply not economical to consume.

Is black sticky rice healthy?

Black sticky rice is a multi-grain rice. It looks black but is a deep dark purple rice. When soaked the purple color comes out. Its dark purple color is primarily due to its anthocyanin content. Anthocyanin is referred to as the chemical compound that makes it a deep dark purple. Anthocyanin is found in eggplant, acai berries, and even Concord grapes! As reported by Cleveland Clinic, early research has shown that black rice has numerous benefits such as aid weight control, boost eye health, protect against cancer, diabetes, heart disease, and reducing inflammation.

Black Rice vs Black Sticky Rice

Black rice and black sticky rice are both the same species of rice, oryza sativa. Both are deep purple to black and provide health benefits over white sticky rice. When looking at both varieties, it'll be hard to tell the difference.

But they are different, they cannot be substituted for each other in the culinary world. When making desserts, black sticky rice glutinous content provides the best texture for sticky rice.

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🛒Recipe Ingredients

Let's get to know the ingredients!

• Black sticky rice - Black sticky rice is a type of multigrain rice, but don't confuse it with black rice. All sticky rice varieties come from glutinous rice, which creates a sticky texture when cooked. If you use black rice instead, it won't turn out sticky. Black glutinous rice is less common and tends to be more expensive than white glutinous sticky rice, offering a nuttier and chewier texture. I buy my black sticky rice from my local Vietnamese or Asian grocery store, where it costs around $9 to $12 for the same size you'd find on Amazon. It is important to soak the rice in water for at least 3 hours, or overnight, before cooking.

See the recipe card below for a full list of ingredients and measurements.

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