Black Sticky Rice
Wash rice well in several changes of cold water. Drain well. Place in a large heavy saucepan with a tight-fitting lid. Add water; bring to a vigorous boil over high heat. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, 45 to 50 minutes.Advertisement
Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.
Make Ahead Tip: Refrigerate for up to 2 days; reheat in the microwave.
1 1/2 starch