Black Japonica rice This is a specialty rice mixture, developed by the Lundberg brothers of California, of two unmilled rices: about 25 percent black short-grain japonica-type rice and 75 percent medium-grain mahogany-red rice. When you see the raw grain in bulk, it is a mixture of black and rich red. Black Japonica, being unmilled, needs more water and a longer cooking time than white rices. It has the eating characteristics of other unpolished rices, being chewy but tender when cooked, with a mottled reddish-brown color. It is ideal for stuffings and for warm or cold rice salads, and as an accompaniment to strong flavors..
