Black Rice
Black rice (also known as purple rice) is a range of rice types of which are glutinous rice. Legend has it that this Chinese black rice got its name because it was so nutritionally beneficial that only the emperors were allowed to eat it. Varieties include but are not limited to Indonesian black rice and Thai jasmine black rice.
Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants. The bran hull of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver.
Black rice is a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for making
porridge,
Salad,
pudding,
risotto,
dessert, traditional Chinese black rice
cake or
bread.
Noodles made from black rice have also been produced.
Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.
