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Botanical Name: Oryza sativa L (aka Black, Purple, Forbidden, or Emperor’s rice)
Origin: China
Black rice is a dark colored, short-grain rice that turns into a deep purple color once cooked. Also known as “forbidden rice”, it is considered the healthiest variety of any rice on the market, containing anthocyanins which account for its dark color and high antioxidant levels as well as essential amino acids like lysine and tryptophan; vitamins such as thiamine (B1), riboflavin (B2), folic acid (B9); and dietary minerals including iron, zinc, calcium, manganese, and phosphorus.
Qualities: similar to brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer of the kernel but only black-rice bran contains the antioxidants known as anthocyanins, purple pigments which are higher by weight than that of other colored grains and have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.
Common use: black rice’s deep black color turns deep purple when cooked and has a mild, nutty taste.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
| Weight | 1 kg |
|---|---|
| Min Order | 25000 kg |
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Georgia Ivie
I have been cooking forbidden rice for years. I make a porridge that requires a 24 hour soak. My previous rice soaked up the water, fluffed up and left just a hint of color in the water. This rice did not soak up any water or fluff and the color that came off it was so strong it turned my sink pink. I don’t trust it.