1 cup black Thai rice
1½ cups water

Soak, and then steam rice until tender.

¼ cup fine diced onion
1 teaspoon ground cumin
1 cup chicken stock
1 tablespoon butter

In a medium saucepan, melt butter on medium heat, add onion, and cook until soft and golden. Add steamed black Thai rice, season with cumin and slowly add chicken stock. All rice to absorb stock, cooking until rice has a sticky consistency. Remove from heat and serve.