Also called “purple rice,” this exotic blackish-purple medium or short grain glutinous rice is popular in Southeast Asian cuisine. The rice grains become a dark purple color when cooked.
Has a black-colored bran layer, popular in Asian cuisine, which sometimes lightens to a deep purple after cooking. There are many varieties of black rice from China, Thailand and Indonesia.
Milled rice is white in appearance, but the outer bran layer can be brown, red or black. Raw black rice appears charred and, when cooked, appears much like the color of blackberries.
Milled rice is white, but the outer bran layer can be brown, red or black. In the case of black rice, the raw grains look charred and the cooked ones are the color of blackberries.
Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional and medicinal value, forbidden rice is rich in iron and considered a blood tonifier. Unlike other black rice from Asia, it is not glutinous or rough.