Among colored rice, black rice has attracted much attention due to its sensory characteristics, high nutritional value, and health benefits. However, the yield and quality of black rice are more susceptible to environmental and cultivation measures, resulting in unstable yield and low quality. This study conducted a two-year field experiment using four black rice varieties, namely Heishuai, Zhongke Heinuo 1, Xianghei 9355, and Huamoxiang 5, as experimental materials to investigate the effects of conventional sowing date and appropriate late sowing (May 16th and May 31st) on black rice yield, filling degree, nutritional quality, cooking and taste quality, and processing quality. The results showed that under normal climatic conditions (2021), delaying the sowing date increased the grain filling and plumpness of black rice, thereby increasing the yield of black rice; Under the condition of delayed sowing, the peak viscosity and disintegration value of rice from four black rice varieties increased by an average of 17.27% and 27.59%, while the reduction value decreased. However, the average hardness of rice increased by 4.09%, and the recovery and viscosity decreased; However, delaying the sowing date resulted in an average decrease of 14.31% and 10.02% in anthocyanin and protein content of black rice, and a decline in nutritional quality. Overall, delaying the sowing date not only increases yield and grain filling, but also improves the taste quality of rice, but also reduces the nutritional quality of black rice. Therefore, selecting a suitable sowing date is beneficial for achieving a synergistic improvement in the yield and quality of black rice.