Sweet Black Thai Rice with Sunflower Seeds and Veggies, and a Plan

This rice dish is a beautiful change of pace from the usual side dishes we have!

Gluten-free Sweet Black Thai Rice has rich, eye-appealing color, includes satisfying whole-grain fiber that doesn’t taste woody, and has a delicious, mild nutty flavor that is good prepared simply with water and salt, or with your favorite additions.

Gluten-Free Sweet Black Thai Rice with Sunflower Seeds and Veggies

Gluten-Free Sweet Black Thai Rice with Sunflower Seeds and Veggies

Al likes it a lot, which surprised me since he’s a big fan of “white, white, white” on his dinner plate!

Black Thai Rice (also called sticky rice, glutinous rice or sweet rice) cooks into a lovely, deep purple side dish that complemented our boneless pork loin and our salad of lettuce, red cabbage, cauliflower, carrot, green pepper, tomato and vinaigrette for dinner.  We had a VERY colorful meal! 

The salad was just right for a second appearance today in our lunches, so at the end of this post I am including a picture of the repeat I made of it this morning (except I added some sunflower seeds this morning).

These are not drastic changes in the dishes we eat, but I probably wouldn’t have thought of them, especially the Black Thai Rice, if I hadn’t put together a meal plan yesterday.  When I do that, I take a quick inventory of my refrigerator and cabinets with the idea of using what I may have forgotten, or what needs to be used first, especially fresh produce and meats. 

Do you sometimes buy fresh groceries that you later find past using in your refrigerator because they got “lost” behind something else for too many days to remember? 

A plan also helps me on the day before my next shopping trip not to find only mismatches left to cook.  Like when I forget to save some fresh mushrooms and some sour cream to make the stroganoff recipe I’d been looking forward to…or when I use up the potatoes on a meat and potatoes dinner early in the week when I was planning to make a potato salad on Friday. 

A meal plan also helps me stay away from fixing just our four or five favorite suppers…week after week…because I was too busy to plan ahead.

While making up my plan yesterday, I realized I should put Black Thai Rice on my meal plan to cook at least once a month so it doesn’t sit on the shelf for so long again.

Gluten-Free Sweet Black Thai Rice with Sunflower Seeds and Veggies


1 Cup Sweet Black Thai Rice

1 Teaspoon Oil (I used grapeseed oil which has a higher cooking temperature)

1/4 Cup Onions, chopped

1/4 Cup Celery, chopped

1 Sprig Parsley, chopped

1 Tablespoon Sunflower Seeds

2 Cups Water

1 Dash Pepper

2 Each Chicken Bouillon Cube (be sure to use gluten-free bouillon, or omit and add salt to taste)


Heat the oil in a heavy-bottomed pan with a lid.  Brown the rice and vegetables in the oil until the vegetables begin to look transparent.  Add the remaining ingredients.  Cover and simmer for 35-45 minutes.  Adjust seasoning as needed.  Serve.

This recipe will be linked here:

Simply Sugar and Gluten-Free Slightly Indulgent Tuesdays. Be sure to check out Amy’s visit to The Gluten Free Makeover, too.

The Gluten-Free Homemaker Gluten-Free Wednesdays, where Linda is also having a Squash Fest beginning September 30.

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  • We love rice, but I never saw black rice before. Will look for it. Thanks for the intersting idea.

    • Pat Yarbrough

      September 29, 2010

      Thanks for letting me know! Here’s something else you might like… My husband absolutely loves it mixed with buttered long grain white rice. Cook them separately and then mix them on the plate after serving.

  • Celiacs In The House

    September 29, 2010

    I keep seeing this rice and wanting to try it. I’ve even seen it ground and used to bread fish. Next time I run across it at the store, I’m putting in my cart.

  • Linda

    September 29, 2010

    I’ve never tried this variety of rice, but you have me intrigued. I’ll keep an eye out for it. Thanks for participating in GF Wednesdays and for the Squash Fest shout out.

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