When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with fresh water).
Black rice is a type of glutinous rice, so I can understand the soaking stage. What I don’t get is the need for draining; especially given black rice’s nutritional content, which presumably partly ends up in that soaking water. Why is this done? Does it need to be done?
My best guess, if it does need to be done, is that it’s for some hygiene reason.