Aromatic sticky black rice

Black rice takes longer to cook than white rice because it still has its bran layer, giving it a darker appearance and a slightly nutty flavour. Black rice is traditionally cooked with sugar, and often coconut milk, and is served as a dessert in Malaysia, Thailand, Singapore and Indonesia. I give this rice a savoury application for a different approach and serve it with chicken and fish. As the rice cooks, it swells and the grains stick together but remain separate — the fibres should not b