Steamed Black Rice

• 400g | 2c black rice, rinsed well
• 625g | 3c water
• | 1 TBSP kosher salt

• ½ cup fresh squeeze lime juice
  
• ½ cup chopped cilantro
• ½ cup chopped parsley
• 1 t ground black pepper
• 1 t Kosher salt

1. Rinse the rice well with cold water in a china cap.
2. Transfer the rinsed rice to the bowl of your rice cooker.
3. Add the water & 1 TBPS salt.
4. Steam in the rice cooker using the TIMER setting. 40 minutes per batch
5. Remove from cooker.  Toss with lime juice, fresh herbs, 1 t salt and 1 tpepper.  Return to cooker before serving.
6. Hold the rice warm in the rice cooker.

• DO NOT REHEAT COOKED RICE. DO NOT SAVE COOKED RICE. DO NOT HOLD RICE WARM FOR MORE THAN 3 HOURS.
• The 2c (raw) batch fits nicely in the 5.5c rice cooker, for 12 orders.

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