THE ABSORPTION METHOD
This technique requires the grain to be cooked in a specific quantity of liquid that should be fully absorbed by the grain by the end of cooking. When using the absorption method, you can also use broth instead of water to give the dish more flavor.
- 2 1/2 cup water or broth
- 1 cup of black rice, rinsed
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. 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.