I liked to have fluffy rice. Not a tough and grain texture. So here is the methods for fluffy, creamy and testy black rice.
Prep; + cooking times 50 mins.
150 g black rice
450 ml water
1 tsp cooking oil (optional)
1/4 level tsp salt
1. Rinse the rice 2 to 3 times with cold tap water. Place rice into saucepan.
2. Add water, salt and oil. Bring to boil. Reduce heat to low, cover and simmer over low heat for 40 to 45 minutes. Until all the water is absorb and rice is cooked.
3. Remove from heat cover and leave for 10 minutes to steam aside.
4. Before serving, turn rice over gently with a moistened spoon to allow excess moisture to escape as steam.
Hints & Tips:
For above cooking methods when rinsing, do not soak the rice for any length of time.
When you have a leftover rice, place rice in an airtight container or ziplock bag and keep in freezer.