Pour all the contents of the bag still frozen into a non-stick pan, where you have previously browned a clove of garlic with two tablespoons of extra virgin olive oil. Add half a glass of white wine or water, salt, pepper to your liking and cook over high heat with a lid for about 3/4 minutes, stirring occasionally. Remove the lid and continue cooking for another 10 minutes, allowing the water to withdraw and in any case until the desired degree of cooking. Season to taste with chopped parsley or other herbs and with a drizzle of extra virgin olive oil, then serve both hot and cold. Black rice has the characteristic of being a brown rice that remains crunchy.