Black rice

Rinse it, then simmer one part rice with about two parts water, covered, for 30–40 minutes; leave it to stand off the heat for 10 minutes before fluffing. It should be chewy, not split or mushy.

No, soaking is optional. If you soak it for a few hours, drain it and start checking for tenderness earlier, as it will cook faster.

Its nutty, slightly sweet flavour works with roasted aubergine, mushrooms, squash, herbs and citrus, or with prawns and fish. Use it in a warm grain salad, a rice bowl or alongside a curry.

Cool it promptly, ideally within an hour, and refrigerate it in a covered container; use it within two days. Reheat until steaming hot throughout, and only reheat it once.

No. Black rice is a true rice grain with a dark outer bran, while wild rice comes from a different aquatic grass. Wild rice has 101 kcal and 3.99 g protein per 100 g, compared with 160 kcal and 3.5 g protein in black rice.

Yes, but allow more cooking time and expect a chewier texture and a dark purple colour that can stain other ingredients. It works best where a nutty, firm grain suits the dish; it is not a like-for-like swap for soft, sticky white rice.

The dark bran contains anthocyanin pigments, which bleed into the cooking water and colour the grains purple. Rinsing reduces surface starch, but the cooked rice will still be richly coloured.

A 100 g portion provides 3.5 g protein and 2.4 g fibre. It is mainly a carbohydrate-rich grain, so pair it with beans, tofu, eggs, fish or meat for a more substantial meal.