The Black Sticky Rice from the hills of Meghalaya has an uneven black-colored bran layer that gives it the extravagant or exotic look alongside the nutrient-rich nutty flavor as it is unmilled. Sourced directly from the farmers who have been growing black sticky rice have been practicing traditional farming methods passed down for generations, this black sticky rice is free from any chemical-based fertilizers and pesticides.
Add this nutritious Black Sticky rice to your diet.
The bran layer of black sticky rice is said to have high anti-oxidant levels and is also believed to help protect heart health, improve digestive health and can help detoxify the body. You can simply steam or simmer it like any common rice and enjoy it as a staple.
How to cook Black Sticky Rice
Wash rice well in several changes of cold water. Drain well.
Place rice 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
Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.