I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns)
- Stickiness. Do the corns stick to each other, or remain separate?
- Corn structure. Does it feel mealy, or smooth to the tooth?
- Hardness. How hard is the fully-cooked grain as compared to other rice types (including wild rice)?
- General use. I assume it can be used as white rice, so I am not asking you to list how to use it. But are there uses for which it can't be used? Risoto is probably a no-brain example, are there other dishes where the use of black rice will be so bad as to cause the dish to fail?
- Taste. Is there something very specific about its taste, or is it within the usual variety to be expected from rice?
- Misc. If there is something important I forgot to include, feel free to include it in your answer.
I already went through Wikipedia and the highest Google results for black rice. I'd like some more information, preferably based on personal experience or not-so-obvious sources.