How to Cook Volcano Rice

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Add healthful whole grains to your diet with volcano rice, a grain grown in Indonesia. You can feel good about doing this because of eco- and human rights-friendly way in which volcano rice is grown and harvested, using a method known as System of Rice Intensification, the growers can increase production and conserve the rice's biodiversity.

Because of this growing system, volcano rice is certified as both fair trade and organic — it's the first rice that, in the U.S., is designated as "Fair for Life." This label has stringent requirements, requiring the manufacturing process to show that it respects human rice and has fair working conditions, as well as promotes biodiversity and sustainable agricultural practices.

Volcano rice is also healthy, boasting 10 grams of protein per half-cup of dry rice. It also offers zinc, manganese and magnesium, developed from the nutrient-rich volcanic soil in West Java (which also gives the rice its name). Because of the way the rice is grown, it's free from preservatives, pesticides and additives. Despite all of this, volcano rice is an easy to prepare as regular white rice.

Pour the uncooked volcano rice in a bowl and wash under cold running water until the water runs clear. This washes off any residual dust or grime from the growing and shipping process.

Place the pot on the stove over medium-high heat and bring the water to a boil.

Reduce the heat to medium-low and cover the pot tightly with a lid. Let the rice simmer until the grains fully absorbs the liquid — roughly 30 minutes.

Remove the rice from heat and let it sit, covered, for 10 minutes before fluffing and serving.