Our Black Rice (Forbidden Rice) is grown primarily in Eastern India, and is a nutritionally dense grain with high levels of phytonutrients that give it a purplish colour and distinct aroma. Black rice gets its dark color from the antioxidant called anthocyanin (found in many purple-colored fruits and veggies such as blueberries and eggplant).It can be adapted into any dish as an alternative to white or brown rice.
Note: The purple pigment in black rice is so strong that it is likely to leave a tint in the water and stain anything easily.
To store black rice, transfer it to an airtight container, ensuring it's completely dry, and place it in a cool, dark pantry away from heat and moisture.
Rinse and cook with a 1:2.5 rice-to-water ratio until tender. Let it rest covered before fluffing. Enjoy its nutty taste, vibrant color, and health benefits. Add a pinch of salt and oil for extra flavor. Accurate measurements lead to a satisfying outcome.
Q. What gives black rice its color?
A. The dark color of black rice is due to the presence of anthocyanins, which are powerful antioxidants also found in foods like blueberries and purple grapes.
Q. Are there different types of black rice?
A. Yes, there are different varieties of black rice. Some popular types include Thai black rice, Chinese black rice, and Indonesian black rice. They might vary slightly in taste and texture.