1. Spread 1 cup black rice on a light-colored plate and inspect carefully for any small stones, debris, or damaged grains. Remove any you find. Transfer rice to a fine-mesh strainer and rinse under cold running water for 2-3 minutes, agitating with your hand. Continue rinsing until water runs mostly clear.

2. Transfer rinsed rice to a medium bowl and cover with at least 2 inches of cold water. Let soak at room temperature for 30-60 minutes. This reduces cooking time and improves final texture. Drain thoroughly in fine-mesh strainer before cooking.

3. Heat a medium saucepan (2-3 quart capacity) over medium heat. Add coconut oil (if using) and let melt. Add minced garlic and diced onion (if using). Sauté 2 minutes until fragrant. Add drained rice and stir for 1-2 minutes to lightly toast.

4. Add 1.75 cups water or broth, salt, and any additional spices (cumin, bay leaf) to the saucepan. Stir once to combine everything evenly.

5. Increase heat to high and bring to a full rolling boil (this takes 3-5 minutes). The moment it reaches a boil, immediately reduce heat to the lowest setting. Cover tightly with lid. Do NOT lift the lid during cooking.

6. Set timer for 30-35 minutes (for soaked rice) or 40-45 minutes (for unsoaked rice). After cooking time, carefully remove lid and taste 2-3 grains from different areas of the pot. Properly cooked black rice should be tender with a slight pleasant chewiness.

7. Remove pan from heat but keep covered. Let rest undisturbed for 10 minutes. This allows excess moisture to redistribute and grains to firm up slightly.

8. After resting, uncover and fluff gently with a fork, working from the edges toward the center to separate grains and release steam. Fold in fresh herbs (cilantro or parsley) and lemon zest if using.

9. FOR RESISTANT STARCH (The Rice Hack): Spread cooked rice in a shallow container and let cool to room temperature uncovered, about 1 hour. Once cool, cover container and refrigerate for minimum 12 hours (up to 24 hours maximizes resistant starch formation). When ready to eat, reheat gently—microwave with damp paper towel over top for 1-2 minutes, or steam in covered pan. Reheating does NOT destroy the resistant starch once it’s formed.