Black Rice

What Is Black Rice?

Black rice is a group of whole-grain rice (Oryza sativa) whose bran layer is dark purple-black. This dark color comes from a natural pigment called anthocyanin, also found in blueberries and various purple fruits.

It is historically said to have been reserved only for nobility in China, so it is also called “forbidden rice.” Since its bran is retained, it is a whole grain; when cooked, it turns a deep purplish color and gives a mildly nutty flavor.

Nutritional Values of Black Rice

Black rice contains approximately 356 kcal of energy, 8.9 g of protein per 100 grams of raw grain, and, being a whole grain, fiber and iron; the anthocyanins responsible for its dark color are its standout plant compounds. Since it can vary by cultivar, values should be taken as approximate.

What Are the Benefits of Black Rice?

With its whole-grain structure and fiber content, black rice can be considered part of a balanced diet; research on the anthocyanins it contains is ongoing. Since it contains no gluten, it is also suitable for celiac patients.

This information is general; black rice is a food, not a substitute for medical treatment.

How to Choose Black Rice?

Quality black rice grains should be whole, dark, and matte purple-black in color; freshly smelling products with a low broken-grain ratio are preferred.

• Grains should be whole, dark purple-black, and matte
• Broken grain and dust ratio should be low
• Being bran-covered, it should smell fresh, not bitter-sour

How to Store Black Rice?

Since black rice is a bran-covered whole grain, it can spoil faster than white rice; it can be stored in a dry, sealed container in a cool place for about 6 months, or longer in the refrigerator.

Using Black Rice in the Kitchen

Black rice is used in pilaf, grain salad, and dessert recipes (especially the Far Eastern milk-based black rice pudding); the dark purple color it releases into the water when cooked adds a striking look to presentation.

How Is Black Rice Cooked?

Washed black rice is, if possible, soaked in water for a few hours; then it is cooked over low heat with roughly twice its volume of water for 30–40 minutes until it absorbs the water and softens, and rested.

Why Does Black Rice Color the Water?

The water-soluble anthocyanin pigments in the bran leach into the water while cooking; that's why the cooking water and the pilaf take on a deep purplish color, which is natural.

Which Recipes Use Black Rice?

Black rice pilaf, colorful grain salads, milk-based black rice pudding, and sushi mixes are among the recipes black rice is often used in.

Frequently Asked Questions

What is the difference between black rice and brown rice?

Both are bran-covered whole grains; the difference is in the bran's color. Black rice's bran is purple-black due to anthocyanin, while brown rice's bran is brown.

Why is black rice called “forbidden rice”?

Legend has it that in ancient China it was rare and valuable, so it was reserved only for nobility and its consumption by the public was restricted; that's why it is called “forbidden rice.”

Should black rice be soaked?

Not mandatory, but soaking for a few hours shortens the cooking time of the bran-covered grain and helps it cook more evenly.

Is black rice gluten-free?

Yes; like all rice, black rice is naturally gluten-free and suitable for celiac patients.

Can black rice be made into a dessert?

Yes; the milk-based black rice pudding cooked with coconut milk in Southeast Asian cuisine is a common and popular use.