- 2 1/4 cup water or broth
- 1 cup of black rice, rinsed
- 1/8 tsp of salt (or to taste)
To cook black rice using the absorption method, 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.
Resist the urge to open the lid too often to check on the rice 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.
If all the water has evaporated, but the rice is not fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.