Black Rice is unmilled rice, meaning the nutrient-rich black husk of the rice has not been removed. The natural colour of black rice will dye foods added to it, such as coconut milk. This exotic variety has a rich, slightly sweet, strongly nutty flavour - making it very popular in native Asian desserts served with fresh fruit like mangoes and lychees or drizzled with fruit or rice syrup.
Cooking Tips: Rinsing and soaking black rice overnight will help reduce cooking time. Use two cups of water to every cup of rice. Cover pan and bring to the boil over high heat, then simmer for 20 to 30 minutes. Shut off burner and fluff the rice with a fork. It should be soft yet chewy.
Ingredients: Certified Organic Black Rice
You already know that brown rice is a nutrition powerhouse compared to white rice. But you can do even better. Discover the benefits of BLACK rice.
Brown rice is produced by removing only the outermost layer, the hull, of the rice kernel keeping most of its nutritional value intact. But then the rice kernel is milled and polished to make it white.
Black rice is often referred to as "purple rice," since when it's soaked or cooked it changes from black to a deep purple or burgundy color.
Grown primarily in Asia, black rice is an heirloom or heritage variety. It is also known as "Forbidden Rice," since in ancient China it was reserved for the emperor and nobles, and commoners were prohibited from eating it.
The bran or hard outer shell of the black rice is the part with all the great benefits but it also makes the rice a little tricky to cook. Like brown rice, it will take longer to cook although the actual cooking time can be shortened by soaking the rice for an hour, or even overnight, to speed the process.
Black rice can be used in place of brown or white rice and is often featured in dessert recipes, particularly rice puddings, because its natural flavor is rich and sweet.