Equipment
- 4-quart heavy saucepan
Ingredients
- 2 cups Chinese black rice dry
- 4 cups water or vegetable or chicken broth
- ½ teaspoon salt
Instructions
- Bring 2 cups black rice, the water or broth and salt to a boil in a 4-quart heavy saucepan, uncovered, over medium-high heat.
- When the water begins to boil, cover and reduce heat to low. Cook rice until tender and most of the water has been absorbed, 45-55 minutes.
- When done, remove from heat and let stand, covered for 10 minutes. Fluff with a fork.
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