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Add water and rinsed black rice to a saucepan.
Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover and cook for about 30-35 minutes. (Don't open the lid too often because this will let a lot of steam out.) Continue cooking until the rice is tender and chewy and all water is absorbed.
Take off the heat and let it stand covered for about 5 to 10 minutes then fluff with a fork and serve.
Add the water, rinsed black rice, and salt to a large pot. Bring to a boil and cook for about 30 to 35 minutes until the rice is tender and chewy.
Strain the black rice using a mesh colander.
In a saucepan, heat the oil over medium heat. Add the onion, and cook stirring occasionally until the onion is translucent for about 2 minutes then add the garlic and cook for about 30 seconds.
Add the black rice and cook, stirring until the grains are well coated in oil and become fragrant.
Add the water and salt and bring to a boil. Reduce heat, cover and cook until the black rice is tender and chewy for about 30 to 35 minutes.
Take the rice off the heat and let it stand covered for about 5 to 10 minutes then fluff with a fork and serve.