Rice – Which kinds of rice can replace Uzbek devsira

I have a bottle of San-J Tamari (black label) in my fridge and the back reads:

Tamari is a premium soy sauce made with more soybeans than ordinary soy sauce giving it a richer, smoother, more complex taste. Tamari has more flavor enhancing properties than salt. Add 1 tsp. (320 mg sodium) instead of tsp. salt (590 mg sodium) to reduce sodium intake. Stir-fry or marinate poultry, meat fish and vegetables. Add 1-2 tsp. to perk up sauces, soups, gravies and casseroles.

In my experience, I use a little less tamari when substituting it for regular soy sauce. As Sean mentioned, it's definitely a bit stronger than regular soy sauce. I eyeball most of the time, but I'd say I use 1/2 to 3/4 portion of tamari when substituting it for regular soy sauce.

I reach for the tamari when I want a bit more of a complex flavor on something plain like rice - when the soy sauce is to be the star of the dish, essentially. I tend to use regular soy sauce when mixing into a larger homemade sauce or where the soy sauce flavor will blend into the background because the recipe calls for so many other strong ingredients.

Oh, and tamari seems to add a bit of an almost "smoky" flavor, it seems.

I used black rice in different recipes. It clearly take longer to cook than normal rice, the grains remain separate and its generally harder than normal rice (I would say something similar to wild rice, but more mealy). As you said, it's not suitable for risotto per se, but I once made a risotto with normal rice and almost at the end of the cooking I added some (already cooked) black rice, which added a nice color and texture. The taste is quite strong, so you might want to avoid foods that are too mild in taste. A good combination for me is with peppers, olives and feta cheese, possibly mixed together in a cold rice salad.