2 cups Chinese black rice
3 1/2 cups water
1/2 tsp. salt
1/4 tsp. pepper
- Rinse rice in a sieve under cold running water until water runs clear.
- 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.
- Remove from heat and let stand, covered 10 minutes. Fluff with a fork.
Recipe from Epicurious.com