great with salmon - usually needs a little longer than Basmati...
Bring rice, water just under a litre, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a boil in a 2 and a half to 3 and a half litres heavy saucepan, uncovered, over medium-high heat.
Cover, ideally with a clean tea-towel, and reduce heat to low, then cook until rice is tender and most of water has been absorbed, about 35 minutes.
to be clear....Rinsing and soaking the rice before cooking will help to bring the cooking time down. As a general rule, black rice should be cooked with two cups (half a litre) of water to every quarter a litre of rice, and it will need to cook for 20 to 30 minutes after soaking, or up to 60 minutes if you cook unsoaked rice.......