Oven baked forbidden black rice

Directions

1. 1
   Preheat oven to 375 degrees.
2. 2
   Note: There are conflicting views on rinsing black rice. Some say that rinsing it gets rid of all its nutrients, and others say that you should rinse it to get rid of any excess starch. It's totally up to you. I've made it both ways, rinsing and not rinsing it, and it still cooks up perfectly and tastes. 
3. 3
   Place rice on the bottom of the baking dish making sure to get it level. Top rice with ½ teaspoon salt and 1 tablespoon coconut oil.
4. 4
   When oven is close to 375 degrees, pour 2 cups broth or water into a small saucepan and bring to a boil.
5. 5
   When broth comes to a boil, pour it over the rice.
6. 6
   Quickly cover the baking dish tightly with a layer of parchment paper and then aluminum foil. Make sure that it's a tight fit, as you want the rice to steam, and if it's not tight, then the liquid will evaporate.
7. 7
   Note: You can just use aluminum foil to cover your rice, but as I said in an earlier post, aluminum foil is know to leach aluminum into food, so it's best to use a layer of parchment as a barrier when cooking with aluminum foil. I know the foil isn't exactly touching the rice here, but there will be condensation which can drop from the foil into the rice. In my opinion, it's better to be safe than sorry, but that's just me being anal, so it's really up to you!
8. 8
   Bake covered rice in the preheated 375 degree oven on the middle rack for exactly 1 HOUR! Do not check the rice, just set your timer for 1 hour and walk away.
9. 9
   Pull the rice out of the oven, remove the parchment and foil, fluff the rice up with a spoon and serve it up.
10. 10
    It will cook up perfectly if you follow the above instructions. I've been making my brown rice this way for 6 years and have done the same method with this black rice 4 times, and it cooks up perfectly every time. That's why I love this method so much!