Ingredients
Method
- Rinse the rice: Place the black rice in a fine-mesh strainer and rinse under cold running water for about one minute until the water is mostly clear. This prevents gumminess.
- Simmer: Combine the rinsed rice, water (or broth), and 1/4 teaspoon of salt in a medium saucepan. Bring to a boil over high heat.
- Cook covered: Once boiling, reduce the heat to low, cover tightly with a lid, and simmer gently for 25–30 minutes. Do not lift the lid during this time. The rice is done when the grains are tender but still have a slight chew and most of the liquid has been absorbed.
- Rest: Remove the pot from the heat and let it sit, covered, for 10 minutes. This allows the residual steam to finish cooking the center of the grains evenly.
- Fluff and mix: Uncover the rice and fluff it gently with a fork. Stir in the butter (or olive oil), remaining 1/4 teaspoon salt, chopped apricots, and lemon zest if using.
- Add crunch: Fold in the toasted almonds just before serving to maintain their texture. Taste and adjust seasoning if needed.
Nutrition
Notes
The key I learned early on is to rinse the rice thoroughly until the water runs clear; this removes excess starch so the grains stay distinct rather than clumping together. It’s a simple step that transforms the texture completely, making every bite light and separate even after it sits in the fridge for leftovers.
Just before serving, I toss in a handful of toasted almonds and some chopped apricots to add crunch and bursts of sweetness that cut through the earthiness of the rice. It’s elegant enough for guests but fast enough for a random Wednesday dinner.