Yixing ebony is made by soaking the juice of ebony leaves with white glutinous rice, not ebony (black rice). Mash the leaves of Vaccinium bracteatum into juice, then soak the glutinous rice in it for half a day, take it out and wash it, then cook it by normal cooking method.

Yixing black rice was only dark gray before it was cooked. After it was cooked, it looked shiny and oily because of the glittering and translucent glutinous rice, which was very beautiful.

Except in April, the black rice eaten in other months is the stock that was dried and preserved in April of that year. Only the dried and preserved ones will use the drying method, while the fresh ones will be soaked and cooked immediately.