Black rice has a long history of cultivation in Asia especially China. As a whole grain, black rice is rich in diverse nutrients including proteins, vitamins, amino acids, minerals, unsaturated fatty acids, dietary fibers, alkaloids, carotenes, phenolic compounds and anthocyanins, in addition to starch. Recently many studies have demonstrated a range of health-promoting effects by black rice, which has greatly attracted the attention of consumers. However, the production and consumption of black rice has been low mostly because its poor cooking and eating quality. To address this problem, the first is a need for technology to evaluate the cooking and eating quality of black rice. In this study, we developed eating and cooking quality evaluation system of whole grain black rice by combining data from sensory test and Rice Taste Analyzer Unit. In our work, 450 black rice samples were evaluated with a Rice Taste Analyzer unit STA1B-RHS1A and also by sensory test. Eight characteristic parameters (R-1, R-2, T-1, T-2, hardness, stickiness, balance, and elasticity) of the Rice Taste Analyzer Unit were collected. We obtained highly significant correlation (R2=0.8655, P<2.2e-16) between values of a multiple linear regression equation based on the selected variables and sensory test, indicating that the Taste Analyzer Unit can provide equivalent results as the sensory test. With the efficiency provided by the Taste Analyzer (30 samples per day), we established a convenient, accurate and efficient tool for evaluation of black rice cooking and eating quality for black rice breeding and other usages.