Black rice

For other uses, see Black rice (disambiguation).

Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.

Black rice

Balatinaw (or Balatinao), an heirloom black rice from Mountain Province, Philippines

Black rice as sold in China

There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice, and Thai jasmine black rice.^[1] It is also known as chak-hao in Manipur, India and as "kavuni arisi" or "kavuni rice" in Tamil Nadu, India.

The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food.^[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.^[3]

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content,^[4] which is higher by weight than that of other colored grains.^[5] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.

USDA Nutrition Value per 100g^[6][7]

Name	Amount	Unit
Energy	356	kcal
Protein	8.89	g
Total lipid (fat)	3.33	g
Carbohydrate, by difference	75.56	g
Fiber, total dietary	2.2	g
Sugars, total including NLEA	0	g
Calcium, Ca	0	mg
Iron, Fe	2.4	mg
Sodium, Na	0	mg
Vitamin C, total ascorbic acid	0	mg
Vitamin A, IU	0	IU
Fatty acids, total saturated	0	g
Fatty acids, total trans	0	g
Cholesterol	0	mg

History

So-called "forbidden rice" was said to have been "forbidden" for all but the wealthy and powerful to eat in ancient China.^{[citation needed]} Black or forbidden rice has been available for general consumption for centuries since such customs would have been in place within China.^[8]

See also

• Arròs negre
• Riceberry
• Wild rice