I tried making this from the Tribeca Grill cookbook - it says to saute the rice in peanut oil and 1 cup of sake (boiled down till almost evaporated) for 1 minute or until lightly toasted then pour hot stock over to cover by 1 inch and put in 375 oven for about 12 minutes. I did this and the rice was still really really really hard. I ended up putting it on the stove top, adding more liquid and cooking for almost another 40 minutes and it was still very crunchy. The flavor of the dish was wonderful but what should I have done to the rice? I'd like to make it again but.... The only other recipe I've found using thai black rice was a rice pudding that also took forever to cook. Are you supposed to soak the rice first? I really need some help here.