I cooked it the way you would any risotto–sweated some finely chopped onions in a little olive oil, added a cup pink rice and sauteed it for a minute or two, added a couple of tablespoons of vermouth (didn’t have any white wine on hand) and cooked that until it evaporated, then started adding hot chicken broth a little at time & stirring until the broth is absorbed. Turns out the pink rice was starchy enough to work in a risotto. It took a little longer and a bit more broth (about 3-3 1/2 cups to 1 cup rice) than traditional arborio or carnaroli rice. I think the Indonesian Volcano Rice would also be starchy enough to work in a risotto (the Mekong Flower rice, not so much, it’s more of a long-grain rice). We’ll have a post next month about using the risotto methods to cook all manner of grains (barley, oats, etc.).