Black rice is not grown commerically in the United States.
Black rice is a relatively rare variety of rice that contains many of the antioxidants also found in blueberries and pomegranates. It also is rich in iron and fiber. Traditionally, black rice has been used in China, Thailand and other Asian countries. Chinese legend states that only emperors were allowed to eat it. generally looks black when uncooked and purplish when cooked. The primary difference between cooking black rice and other types of rice is that black rice takes longer.
Instructions
1. Rinse rice in pot three or four times in clean, cold water.
2. Soak rice for 60 minutes to 90 minutes in a pot to reduce the cooking time.
3. Drain the rice and rinse it again if there was any residue on the surface of the water you used to soak it.
4. Add the water for cooking. Use 2 cups of water for every 1 cup of rice, so add 6 cups of water for 3 cups of rice.
5. Add the ghee, butter or olive oil to keep the grains from sticking together. Stir the pot a few times.
6. Bring the rice to a rolling boil and let it cook until the water and the rice are at the same level in the pot, about 20 minutes if you soaked the rice.
7. Turn the heat to low and cover the rice. Let it simmer until all the water is absorbed, about 10 minutes. Do not uncover the rice during this stage.
8. Turn off the heat and let the rice steam for a few minutes. Fluff it with a fork or a rice spoon, then serve it or add it to a recipe.
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