It's not necessary to soak black rice before cooking, but it will produce a slightly less chewy texture. Black rice is most frequently prepared as a gorgeously purple pudding:
Bring 1 cup of black rice, 1-3/4 cups of water and a pinch of salt to a boil in a heavy saucepan and boil for ten minutes, stirring frequently. Lower heat to very low, cover and simmer for about 20 minutes. Turn the heat off and let the rice sit for another twenty minutes. Meanwhile, combine a cup of coconut milk with 1/4 to 1/3 cup of palm sugar and another pinch of salt in another saucepan and cook, stirring, over medium heat until the sugar dissolves and the mixture just simmers. Combine sweetened coconut milk with the rice and let it cool somewhat – delicious served warm or at room temperature, with sliced mango (or other fruit) garnished with toasted sesame seeds. (serves 2 – 4)
Leftovers? Refrigerate in a rectangular glass casserole. It will firm up and can be served in slices – equally delicious – make extra.
Black rice may also be cooked in water or stock for a deliciously nutty, savoury dish. It remains dramatically almost black.