Black sticky rice in meghalaya has an uneven black coloured bran layer that gives it the extravagant or exotic look alongside the nutrient rich nutty flavour. Black sticky rice is un-milled and therefore far more nutritious than the commonly available milled rice where the bran layer is completely removed. The bran layer of black sticky rice is said to have a high anti-oxidant level. Adding to this black sticky rice is also believed to help protect heart health, improve digestive health and can help detoxify body. Sourced directly from the traditional farmers of northeast indias meghalaya. The farmers growing black sticky rice have been practicing traditional farming methods which have been passed down for generations and is free from the usage of any chemical based fertilizers and pesticides. You can simply steam or simmer it like any common rice and enjoy it as a staple. You can use this rice to make buddha bowl. ________________________________________ 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, 45 to 50 minutes. Remove from heat let stand, covered, for 10 minutes. Gently stir and serve. Make ahead tip refrigerate for up to 2 days reheat in the microwave.