To Begin

1. Measure out your rice. Either all black, or use the measurements of black and white for purple rice.
2. Rinse the rice well. You can do this by submerging the rice in a bowl full of water and swishing vigorously. Or run water over the rice in a large mesh strainer until the water runs clear. In Asian cooking, submerging, rubbing, and draining the rice several times before cooking is standard practice.

On the Stovetop

1. Place the rice, water, and a couple of small pinches of salt in a medium sauce pot.
2. Bring the water just to a boil, then immediately turn down the heat and cover to maintain a very gentle simmer. If you'd like to add any fresh herbs or bay leaves to infuse the rice, do so now. 
3. Simmer tightly covered for about 20 minutes before checking for doneness. The water should have tiny, soft bubbles that break the surface every long moment. But not be simmering so strongly the bubbles are large and frequent. 
4. After 20 minutes taste a few grains of rice! Regardless of how much water is left and has escaped, tasting is the only way to know if the rice is cooked. Add about a quarter of a cup more water if the rice isn't tender yet. Return the lid quickly. Continue simmering, watching closely until the rice is tender. 
5. If you are cooking Chinese forbidden rice with a long-grain white variety, allow the pot to sit undisturbed for ten minutes. Then fluff gently with a fork and serve. For sticky rice, fluff and remove gently, or scoop and roll into small balls.

In a Rice Cooker or Instant Pot

Especially if using an Instant Pot or rice cooker, you can cut back a little on the water. But excess water can always be strained off, so better to have a little more than not enough. 

1. If cooking sticky rice in a slow cooker or Instant Pot, it can help to oil the inside a little or use a liner. 
2. Place the rice, water, and a couple of small pinches of salt in the cooker.
3. For Instant Pot and depending on the model, you can select Rice Function then Pressure Cook or pressure cook the rice on manual high pressure. If you selected the automatic rice function, it will turn off once cooked. If on manual, cook the rice for five to seven minutes. Then allow for at least ten minutes of natural release.
4. For a rice cooker, follow the brand's recommendations for settings and cooking time based on the type of rice.
5. If cooking a longer grain (and not glutinous) rice, fluff it gently with a fork after cooking and resting. If enjoying sticky rice, gently scoop it out (or remove using the ends of the liner). Then it can be scooped or rolled for serving.