Photography by: John von Pamer
Though it far outstrips brown rice in terms of nutrition, black rice is cooked much like its whole-grain rice relation. For tender yet chewy grains, follow these steps:
Calculate ratios: 1 cup rice should cook in 1 3/4 cups water; scale up or down as needed.
Don’t rinse: The outer layer has antioxidants, which may help lower cholesterol.
Go heavy: A thick-bottomed pot prevents scorching.
Simmer slowly: After coming to a boil, the rice should simmer, covered, until it absorbs the water.
Steam to finish: Keep the rice covered, off heat, for 10 minutes after cooking.