I just quickly googled and used a cooking method I found there. However, will now look back at my own recipes because I suspect now that the cooking in butter and diced onion for 5 - 10 minutes to begin the rice before adding the stock was not allowing the rice to soften as well as it should do. It provided the carbs though. lol I read the protein content though in black rice is higher than brown rice, which is the usual rice considered the healthiest and that certainly if a texture which is chewier than any white rice.
