*You may have to cook your black rice slightly differently depending on the brand you bought, but I will provide instructions on how I cook mine.
Add the water into a medium-sized saucepot and place it over high heat to bring it up to a boil.
In the meantime, dump the rice into a fine-mesh strainer and rinse it under cold water until the water runs clear.
Once the water is boiling, dump the rinsed rice into the pot. Stir it, turn the heat down to low, and cover the pot. Cook it for 30 to 35 minutes or until the water is completely absorbed, stirring every 10 minutes to ensure the rice cooks evenly and isn't sticking to the pan's bottom.
While the rice is cooking, add the rice vinegar, sugar, and salt into a small saucepot. Place it over medium-low heat and heat it to dissolve the sugar and salt, about 3 minutes.
After the rice has finished cooking, scrape it into a large, shallow bowl. Pour the rice vinegar mixture over the rice, stir well, and place it in the refrigerator to completely cool it down.
Now, make the Miso Ginger Dressing.