Black rice is less commonly found in supermarkets compared to more popular white or brown rice grain varieties, however, this speciality rice’s popularity is growing, and its health properties cannot be underestimated. In China, for instance, black rice is said to be good for the kidney, stomach and liver.
Grown predominantly in China and, Thailand, black rice can come in a range of grains – from Thai jasmine to risotto and long grain rice – and tends to have a subtle, nutty texture when cooked. The dark colour of the rice owes to its outer coating of black bran, which contains high levels of antioxidants known to help fight diseases such as cancer.
Black rice also contains higher levels of iron, protein and minerals like magnesium and Vitamin E versus other rice grains, making it an ideal choice if you’re looking for healthy food options. Black rice has been eaten in regions of Asia for thousands of years and in Ancient China, black rice was only eaten by emperors due to its rarity, its delicious taste and its high nutritional content, giving it the nickname the “forbidden rice”. In fact, it has since been reported to contain more antioxidants than blueberries, a well-known superfood.
The dark hue of the rice when cooked makes it an impressive choice for entertaining or when used as an ingredient when preparing nutritious meals – it takes a little longer to cook than other rice types at around 30 minutes.