How to Make Black Garlic (Rice Cooker Method)

5 from 23 votes

Learn how to make black garlic in a rice cooker for deep, sweet, umami-rich cloves that are soft, sticky, and ready for sauces or spreads.

Prep Time10

Fermenting (varies)8

Total Time8 10

Course: Pantry Staple

Cuisine: Asian, Global

Freezer friendly: 6 Months

Servings: garlic heads

Test your rice cooker: Set it to “Keep Warm” for 30–60 minutes, then check the temperature inside the empty pot (a thermometer helps). Aim for a steady low range around 140–170°F. If it runs much hotter, use a different appliance/method.
Prep the garlic: Don’t wash the bulbs. Wipe off dirt with a dry towel, leaving the skins intact (trim long roots/stem tips if you want).
Wrap tightly: Wrap each garlic head snugly in foil with no gaps or tears (tight wrapping helps trap moisture and prevents drying).
Load and seal: Place the wrapped bulbs in the rice cooker (stacking is fine if needed) and close the lid.
Optional: wrap the lid area with a layer of foil to help retain humidity and reduce aroma.
Age on warm: Keep on “Keep Warm” continuously for 8–12 days without opening. Begin checking around day 8.
Check for doneness: Unwrap one bulb and test a clove. It should be deep brown to black, soft, and slightly sticky/chewy with a jammy, date-like interior. If it’s still firm or light brown, rewrap and continue for 1–3 more days.
Cool: Remove the bulbs and let them cool completely. Peel as needed or store cloves in their skins.

No water, no oil: You only need garlic and time.

Avoid peeking: Every time you open the lid, you release humidity (the #1 reason cloves dry out).

Smell warning: This can make your space smell strongly like garlic for days, and the cooker may retain the aroma.

Check the blog post for more tips and troubleshooting.