Caribbean Black & White Rice

1 cup black rice

1 cup white rice (long grain, jasmine, or basmati)

3 cups water (for black rice)

1 ¾ cups water (for white rice)

1 tablespoon olive oil or butter

Salt, to taste

Sautéed garlic, onions, or herbs for extra flavor, optional

Cook the Black Rice. Rinse the black rice under cold water to remove excess starch. In a medium saucepan, combine the black rice, 3 cups of water, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for about 30-35 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5-10 minutes.

Cook the White Rice. Rinse the white rice under cold water until the water runs clear. In another saucepan, combine the white rice, 1¾ cups of water, and a pinch of salt. Bring to a boil, reduce the heat to low, and cover. Cook for about 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 5-10 minutes.

Combine and Serve. Fluff both types of rice with a fork. In a serving bowl or platter, arrange the black and white rice side by side, or gently mix them together for a marble effect. Drizzle with olive oil or melted butter, if desired.

Garnish. Sprinkle with chopped green onions for garnish, if desired.