Black Rice

I have seen black rice labeled as “black puttu rice” in Kerala. Some larger Indian and Pakistani stores stock this variety, which actually turns the water dark purple when cooked. I love the nutty flavor of this rice and find that I obtain the best texture when I cook it like brown rice (the absorption method), using the same ratio of rice to water. This is not to be confused with Native American wild rice (which is not really rice but a grass), which is not indigenous to India.