There are so many different rices in India – what we see here is one small fraction of the varieties across India. Many varieties are regional and rices are not only white, but brown, black and red too. There are other grains very common in areas, ones that we never hear of here, sadly. For example there are a dozen or more varieties of millet. And here? One or two varieties.
However we can cook our locally grown grains with Indian flavours, there is nothing to stop us doing that, right? For example, I will often cook up a grain with tomatoes, onions, chillies and curry leaves. It is that easy. This method can be used with quinoa, millet, buckwheat, freekeh, pearl barley, many rices, amaranth, and so on. Today I have cooked up a pot of glutinous black rice and given it the same treatment. It is a hearty and gorgeous accompaniment to the meal. Because black rice is quite assertive, we have paired it with more subtle dishes, but if you are using quinoa or moriya, for example, you can boost up the flavour levels of the accompaniments.
BTW India has black rices too, and from what I gather they are very similar to the black rice that we can get from our Asian stores here.
Most people I know associate glutinous rice with a sweet, divine pudding from S. E. Asia. But glutinous rice can be used in savoury dishes as well. I love the nutty crunchiness of it. If you are a kindred spirit in that you love breakfasts that break the mould of cereal-and-toast, then this is the best of breakfast dishes. Black rice is very warming to the body, so it is a great Winter Morning dish. You could add mushrooms.