cooking black rice?

Nisey is right, I am former chef and worked in Singapore and have cooked it many times, in Thailand it can be used for savoury and sweet dishes, one of my favorite is making it like a rice pudding with sugar and canned evaporated milk, and then serving it with it with coconut milk and coco palm jelly.

It is a but starchy so it will be sticky when you cook it so do not fear you over cooked it. Any more tips just let me know my e-mail is open.

If your rice turns out ok but not as tasty as in restaurants that would suggest the quality of your rice is not good or it is not the right kind of rice. Try using a good quality Basmati rice, it has a very nice fragrant taste. Wash it, put in a saucepan and just cover in cold water and add salt. Cook gently with a lid on until it is cooked and the water is absorbed by the rice. Remember Basmati is quicker to cook than many other types of rice. You can also do it in the microwave.

Black/purple rice take a bit longer to cook than regular rice and a quarter cup more water than normal. The recipe below is for regular rice, so just add 1/4 c more water and cook 25 minutes or until tender.

You can cook the rice just as you would regular rice -- boil two cups lightly salted water per each cup of rice ... add rice, return to boil, cover and reduce heat to silow, simmer for 17 minutes (or longer, if needed).

Cook it just as you would brown rice. I use 1 cup rice to 2 cups water, tightly cover, bring to a boil, lower the heat without peeking, until soft. About 20 mins.

Maybe it is like American wild rice fro Minnesota. If so just boil it until soft. Use as you will.

Joey Chestnut RULES BABY!!