This is a beautiful unpolished long-grain rice that is quite chewy when cooked. The black bran keeps the grains separate and gives the rice a lightly sweet, mild grain flavor. In Thailand, black rice is generally soaked and cooked together with white Thai Sticky Rice (the colors blend, producing a wonderful dark purple) and then used to make desserts, but inventive American chefs are now using black rice in savory dishes.

To Cook: Soak and steam Black Thai Sticky Rice just as you do the white Thai Sticky Rice; because of the bran layer, black rice takes 10 minutes longer.