I cook it according to package directions alongside a separate pot of white rice (which could be a pilaf, saffron/turmeric colored, etc.) When both are done, I press the black rice into half of a ramekin and the white into the other half. Smoosh it hard to form a mold. I then turn it out onto a plate so the rice resembles a black & white cookie.
The only black rice I have cooked with is called forbidden rice.
Rinse before boiling. I boiled instead of using rice cooker/steamer. I cook as directed on package, but I remove from the heat ten minutes before it is said and I let it sit for another 20 minutes before removing the lid. It's texture is tougher than most, like wild rices are.
I would not recommend cooking anything IN with the rice unless you don't mind the stain. Forbidden rice will turn things purple. This is true also after it is cooked of the food mixed with it or even just touching it on the plate. It does stain other foods that are porous. This can be limited with certain food items that are oily or less porous.
Anyway, once cooked, add dash of Chinese Five Spice blend and a little salt.
Then stir in some rings of green onion and add some fresh mango in small cubes.
This side dish goes well with a sauted chicken breast with creamy coconut lime sauce.
This is exactly what I was going to say -- Black Rice Pudding.
I also had it first in Bali, Indonesia -- and I fell in love with it. It was served with a classic saboyon. Incredible.
Even the look of it was phenomenal -- the dark purple rice with the pale yellow saboyon.
Here are two recipes. I like using 100% black rice.
Bubur Injin (Black Rice Pudding)
250 g Ketan (sticky rice)
250 g Injin (black rice)
1 liter water
200 g white sugar
100 g palm sugar
2 pieces Pandan leaves (can substitute two slices of galanagal or ginger root)
20 g salt
Boil sticky rice, black rice, water and pandan leaves till cooked. Add white sugar and palm sugar and stir till soft. Taste and add salt, if desired.
Serve with thick coconut milk or sabayon or coconut milk sabayon.
I'd probably tweak the recipe so I subsituted coconut milk for the water during cooking. And if I didn't serve it with saboyon, I'd probably add a dash of vanilla or piece of vanilla bean.
And another recipe that uses ALL black rice (my preference)
1 cup glutinous black rice, washed in several changes of water and drained
6 cups water
2 pandanus leaves or 2 thin slices ginger
2 tablespoons finely chopped palm sugar or light brown sugar
1 cup coconut milk
1 tablespoon sugar or to taste
1 cup coconut cream
1 pinch salt
Bring rice and water to boil in large saucepan, then cover and simmer 30 minutes. Add the pandanus leaves or ginger slices, palm sugar or brown sugar, and coconut milk. Bring again to boil, then reduce heat and simmer till rice is soft, about 20-25 minutes. Remove pandanus or ginger. Serve with coconut milk or other suggestions above.
How was it served for your meal?
The initial black color of the raw rice changes to a deep purple as it cooks (think black beans), and colors everything the same color as a result. If you are going to combine with white rice, cook them separately and then mix for presentation. I just discovered this rice a couple of weeks ago, and haven't seen a restaurant preparation. I like the nutty brown-rice sort of flavor.