Consumption of glutinous rice has been increasing. Leum Pua rice (Oryza sativa Linn.) is black glutinous rice containing high nutrition, but its cooking process is time-consuming. This study aimed at decreasing cooking time by changing rice properties using superheated steam treatment. The black glutinous rice was subjected to pretreatment: uncooking and precooking before superheated steam treatment at 250°C and 300°C. Drying rate constant (k) of uncooked rice was 0.0301–0.0744 s−1. Precooking rice prior to superheated steam treatment at 300°C reduced the kinetic rate constant to 0.0596 s−1. From SEM, porosity of the treated rice was observed. However, superheated steam treatment reduced ferric reducing antioxidant power and total phenolic content, compared with control. From X-ray diffraction, A-type crystalline structure of the treated rice was disappeared. Cooking time of the superheated steam-treated rice was reduced to 1–5 min. Their hardness and overall liking scores were comparable to control.