Start by rinsing the short-grain white rice and black rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed short-grain white rice, black rice, and water. Stir in a pinch of fine sea salt to enhance the flavor.
Place the saucepan over medium-high heat and bring the mixture to a boil. Once boiling, give it a quick stir to ensure the rice is evenly distributed.
Reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 20 minutes. Avoid lifting the lid during this time to keep the steam trapped inside.
Once the rice is cooked and the water has been absorbed, remove the saucepan from heat. Let it sit, covered, for an additional 5 minutes. Finally, use a fork to fluff the rice before serving.
