Black Japonica Rice

Black Japonica is another specialty rice developed by the Lundberg brothers in the upper Sacramento delta in central California. It is an unhulled, unmilled blend of a medium-grain red rice and a short-grain black rice; it cooks just like brown rice. When fresh, the rice has an attractive natural sheen and very earthy smell. This rice turns a dark mahogany color and ends up with a bit of a bite after it is cooked, so don't expect it to be soft or mushy on the tongue even though it is quite moist. This is an assertively flavored rice, much like pure wild rice, with a strong vegetable/grain taste that is almost mossy. Serve with roast venison, prime rib, or as part of a stuffing.

1. Place the rice in a fine strainer or bowl, rinse with cold water until the water runs clear, and drain. The water will be dull reddish.
2. Coat the rice cooker bowl with nonstick cooking spray or a film of vegetable oil (this is important with this rice). Place the rice in the rice bowl. Add the water; swirl to combine.
3. Close the cover and set for the Brown Rice or Regular cycle.
4. When the machine switches to the Keep Warm cycle, open and dry the inside of the cover. Close the cover and let the rice rest for 30 to 45 minutes.
5. Fluff the rice a few times with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for 1 to 2 hours. Serve hot.

MACHINE: Medium (6-cup) rice cooker; fuzzy logic or on/off CYCLE: Brown Rice or Regular YIELD: Serves 4 to 6