Black rice, also known as purple riceorforbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurutong black glutinous rice,[1][2] and Thai jasmine black rice. Black rice is known as chak-haoinManipur, India and as "kavuni arisi" or "kavuni rice" in the Tamil language, spoken in Tamil Nadu, India and Eelam, Sri Lanka.
InBangladesh, it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food.[3] The grain has a similar amount of fibertobrown rice and like brown rice, has a mild, nutty taste.[4]
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,[5] which is higher by weight than that of other colored grains.[6] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.
^Yao, S. L.; Xu, Y; Zhang, Y. Y.; Lu, Y. H. (2013). "Black rice and anthocyanins induce inhibition of cholesterol absorption in vitro". Food & Function. 4 (11): 1602–8. doi:10.1039/c3fo60196j. PMID24056583.
^"Food Grains of India". Bulletin of Miscellaneous Information (Royal Botanic Gardens, Kew). 232-234. 1892 (70): 234. 1892. doi:10.2307/4102547. JSTOR4102547.
^Abdel-Aal, El-Sayed M; Young, J. Christopher; Rabalski, Iwona (2006). "Anthocyanin composition in black, blue, pink, purple, and red cereal grains". Journal of Agricultural and Food Chemistry. 54 (13): 4696–704. doi:10.1021/jf0606609. PMID16787017.
