I picked up some black rice at the local co-op today. Any idea how to prepare it? My instinct is to use my method for basmati. (Wash rice a few times. 1.5 to 2 times water. Tiny pinch of salt; tiny bit of olive oil. Bring to boil. Reduce heat to simmer and cover. Voila . . . done in less than 15 minutes. Fluff with a fork and let sit for a few minutes.)
Anything about black rice that would suggest more/less water, or other cooking changes I'd need to make?