Next time you're thinking of serving rice as a side, think about how pretty it might be with black rice. Do you know about black rice? It's delicious, fun and beautiful and can be substituted for jasmine, basmati or long-grain rice. It makes a dramatic statement, but it's easy to prepare if you know just a few simple tips and tricks!
Place the rice in a medium-size bowl and cover with water. Let the rice soak for 5 minutes then, place one hand in the water and swish the rice vigorously for 15 seconds. Pour the rice into a fine-mesh strainer and rinse for 20 seconds.
Drain the rice well, then transfer it to a medium-large saucepan. Add 12 cups (2.8L) of water and the salt (or add a chicken or veggie bouillon cube if desired instead of the salt) and bring to a boil.
Once the mixture is boiling, continue cooking (uncovered) at a medium boil for 35-45 minutes. Start checking it at around 35 minutes by removing a small amount of rice with a slotted spoon. Cool for a minute then taste. The rice should be tender, but still a bit chewy.
Drain the rice well and set aside. (If making rice in advance, drain well then drizzle lightly with olive oil and stir with a fork to coat. Taste and season as needed with kosher salt and a little black pepper. Allow to cool slightly, then refrigerate in an airtight storage container.)