The Huitlacoche Rice (Arroz con huitlacoche)

Also known as the mexican black rice, its black color deriving from the huitlacoche (wit-lah-cochay), a special mexican mushroom or fungus that develops on corn and that has a subtle, earthy, mushroom-like taste. Huitlacoche turns black when cooked, creating this unusual color for a rice recipe!

| Yield: 4 people | Preparation: | Frying time: | Total time: | | by:

Huitlacoche Black Rice Recipe


* 2 tablespoons butter
* 1/4 onion, finely chopped
* 2 garlic cloves, minced
* 1/2 small can of corn kernels
* 1 cup white rice
* 1 small can of huitlacoche
* 2-3 cups liquid chicken broth
* 1 cup Parmesan cheese
* cream, when serving


1) Put the rice to soak in hot water for 15 minutes, rinse then pour in a strainer for 45 minutes or until completely dry.

2) Melt the butter in a saucepan, then saute the onion until it becomes tender, add the garlic and corn.

3) Add the rice, stir-fry along with the rest and if necessary add more butter.

4) Add the huitlacoche and mix until well incorporated, simmer 5 minutes.

Add a cup of broth and reduce heat setting, when all absorbed, add one cup of broth more.

5) Check the rice by tasting one bite, and if its still crunchy, add another cup of broth and continue cooking until it is fully cooked. Once cooked, remove from heat and add the Parmesan cheese and mix.

Serve with additional Parmesan cheese and traditionally served with cream.

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