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Black Rice


2 cups Chinese black rice

3 1/2 cups water

1/2 tsp. salt

1/4 tsp. pepper


  1. Rinse rice in a sieve under cold running water until water runs clear.
  2. Bring rice, water (3 1/2 cups), 1/2 tsp. salt, and 1/4 tsp. pepper to a boil in a 2 1/2- to-3-quart heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
  3. Remove from heat and let stand, covered 10 minutes. Fluff with a fork.

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