Shopping in the Korean grocery store the other day, had a taste of the most delicious black rice with seaweed (they give out cooked samples.) Not speaking Korean it was almost impossible for me to understand how to cook it, but I could swear she said soak the rice for 3 hours first.
To make matters more complicated (of course), I bought a bag of wild sweet rice. The grains are medium in length. Does anyone have a clue? Should I soak it for 3 hours? Cook it in how much liquid? I'll be up all night soaking and boiling until I figure it out unless someone can HELP! Thanks.