Black Rice with Cranberries, Capers and Roasted Peanuts

Black Rice with Cranberries, Capers and Peanuts


  • 1/2 cup black sticky rice;
  • 1/2 cup jasmine rice;
  • 2 cups (480 ml) water;
  • 1 tablespoon chopped cranberries;
  • 1 tablespoon chopped capers;
  • 2 tablespoons chopped honey roasted peanuts;
  • 1 teaspoon unsalted butter, optional;
  • 1 teaspoon chopped dill, optional.


Make 2 cups rice

  1. Cook black sticky rice in the rice cooker, or on the stove top, with 1 cup (240 ml) water;
  2. When water starts to evaporate, add jasmine rice and 1 cup (240 ml) water;
  3. Chop cranberries;
  4. Drain capers and chop to smaller pieces;
  5. Chop honey roasted peanuts in a food processer;
  6. When rice is done, transfer to a big bowl;
  7. Break rice apart;
  8. Mix in chopped cranberries and capers;
  9. Top with 1 tablespoon unsalted butter and chopped dill, if desire;
  10. Add peanuts last to avoid turning soggy;
  11. Plate and serve warm.

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