Black Rice

Black Rice ( aka Forbidden Black Rice ) is a medium grained glutinous rice. The name Black Rice comes from it’s dark color when raw, it takes on a dark purple color when cooked. Black Rice is different from purple sticky rice, it is not as sweet, although still sweeter than most rice varieties. Black rice can be used in both sweet and savory dishes. It was once known as Emperor’s Rice because it was only served to Chinese Emperors and was forbidden elsewhere. Black rice is now widely available, and even noodles made from black rice are available today. High in fiber, texture, and with a nutty flavor, black rice makes a great rice pudding, and is used in other sweet dishes. Popular in Indonesia and Thailand, it is not generally used as the main starch in a meal. Black rice cooks in about 30 minutes and will turn the cooking water a deep burgundy color, exposing it’s real colors.

Also known for it’s health benefits, black rice was favored by Chinese Emperors as a tonic. High in fiber and minerals, black rice has more vitamins, minerals and fiber than regular rice varieties. It’s black color is not artificial, the plant has distinctive black tops which stand out from traditional rice paddies. There are records of black rice being grown around 150 BC, and it is considered lucky as well as nutritious, seeing black rice is an indication that your day will be successful. Black rice has experienced times when it nearly disappeared because of the popularity of white rice varieties, but a resurgence in popularity has brought new life to this ancient and venerable grain.

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Varieties of Balck Rice

Sticky Black Rice: Black glutinous rice is a natural rice with grains that are unevenly colored and that look like wild rice when dry. Its rich, nutty flavor is distinctly different from the more subtle delicateness of white glutinous rice. Black rice is not the whole-grain version of white sticky rice as some may think, and unlike wild rice, it is fairly easy to cultivate. This is reflected in its reasonable price.

Black sticky rice is used primarily in sweet snacks and desserts in Asia, some of my cooking students have discovered that this nutty whole grain makes wonderful salads, much like tabbouleh.

Non Sticky Black Rice: Chinese black rice, also known as forbidden rice, is increasingly available in specialty stores and even supermarkets. It’s a whole-grain rice that cooks up firm, non-sticky, and tender. Its dramatic color (deep purple when cooked) makes it a particularly striking side dish or pilaf. Cook with the absorption method.

Sticky Black Rice

Non Sticky Black Rice

Common Packing For Container Shipment

Products Packing Container
Black Rice 10kg, 20kg , 40kg , 50kg Bags and also as per the buyer requirement 24MT in 1×20’FCL

Facts on Black Rice

“black rice is a nutritious and economical food source that is estimated to feed about one third of the world’s population.” Also known as forbidden rice, black rice has a sticky texture and a nutty flavor. Grown in the Philippines and Indonesia, it is consumed mostly in Asia for noodles, sushi, pudding and adding decoration to food.

  • Nutrients in Rice It is well-known that brown rice is a healthier alternative to white. The difference between the two is that white rice is devoid of bran, which is full of vitamins, minerals and antioxidants. Like brown rice, black rice has similar nutrient levels and higher amounts of antioxidants. It is also a source of fiber and minerals, including iron. A 100 gram serving of black rice has 8.5 grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to white, brown and red rices, black rice has the highest amount of protein and double the fiber of brown rice.
  • Antioxidants According to Zhimin Xu, an associate professor in the food science department at Louisiana State University, “a tablespoon of black rice bran has more antioxidants than a similar amount of blueberries, with less sugar and higher levels of vitamin E and fiber.” Black rice turns a deep purple when cooked and is packed with anthocyanins. Anthocyanins are phytochemicals found in deep blue and purple foods, which are thought to fight chronic disease such as cancer and heart disease.
  • Nutrition to Protect Against Heart Disease Another kind of antioxidant found in black rice bran is thought to be responsible for lowering bad cholesterol levels, helping prevent heart disease. According to a study in the Journal of Nutrition, rabbits fed diets of black rice diet had 50 percent lower levels of atherosclerotic plaque than rabbits fed a similar diet containing white rice. Diets consisting of black rice have also been shown to alter other cardiovascular parameters, including lower triglycerides, a type of bad fat found in the blood, and improving HDL levels, also known as good cholesterol.
  • Anti-inflammatory PropertiesBlack rice consumption has been associated with decreases in inflammatory compounds, specifically reactive oxygen species and aortic malondialdehyde, and increases in anti-inflammatory mediators, such as superoxide dismutase. Increases in inflammation are associated with disease and conditions such as atherosclerosis, arthritis, cancer, aging and allergies.
  • Other Nutritional UsesAccording to the release by the American Chemical Society, “Scientists believe the pigments from black rice could have a future use for naturally coloring foods.” Pigments produced from black rice include a variety of colors from pink to black, and when cooked, black rice turns a deep purple hue.
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