1. Cook the black rice in a large volume of boiling salted water for about 40 minutes. Drain.

2. Transfer the rice to a large bowl. Add about 3 tablespoons of aromatic basil olive oil. Mix well. Let cool.

3. Cut the sun-dried tomatoes into small pieces. Set aside.

4. Slice the log of goat cheese into 8 equal parts.

5. In a glass, place a layer of black rice, then a slice of goat cheese, and finally a layer of sun-dried tomatoes, followed by a final layer of black rice.

6. Turn onto a plate and serve with fresh bread.