- 2 cups Chinese black rice
- 3 1/2 cups water
- Rinse rice in a sieve under cold running water until water runs clear.
- Bring rice, water (3 1/2 cups), 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 2 1/2- to 3-quarts heavy saucepan, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
- Remove from heat and let stand, covered, 10 minutes. Fluff with a fork.