Today I'm using an organic Thai black rice. Some black rice is glutinous but I did not find this one particularly sticky even though I overcooked it, so I'm assuming it was one of the less gluggy varieties. I don't personally consume much cereal any more; when we do, we eat wholegrain (non-hulled or brown) out of a (probably half-superstitious) belief that less processed = better. According to Wikipedia, black rice is fucking loaded with anthocyanin, iron and vitamin E, however the page sort of reads like something issued by the Black Rice Hurrah Ambitious Growers Association, so my critical faculties are toning that shit down by half. Whatever. If you're going to eat rice, black wholegrain is probably the way to go.
Whole rice of all persuasions is the shitty and distracted cook's friend, retaining an acceptable texture waaaay beyond the point when white rice collapses into blown-out pasty mush because you forgot about it in your narcissistic self-absorption. I soaked this rice overnight as per recommendations and found it fast-cooking and tender, to the point where a wholegrainphobe would possibly overlook the fact that they were actually consuming fibre and nutrients. It's also very beautiful, retaining all those inky ochre copper eggplant tones through the cooking process and lending even boring bumfuck not-again dishes its undisputed aesthetic advantages.
I can report that all that rhapsodical flavour hyperbole around black rice is exactly that- confabulated hipster bullshit. It's not going to take your tongue on a magic carpet ride as-is so forget any notions of lingual psychedelia. It just tastes like a mild high-quality brown, with maybe a five-percent swing toward bland, slightly smoky sweetness á la basmati, rather than hitting you with those hard, grassy notes sometimes present in coarser wholegrain varieties. But this laid-back, neither/nor aspect is what makes it such an eminent vehicle for other flavours; it really did come out swinging as a fantastic absorber and projector of condiments and sauces.