African rice

Oryza glaberrima

grain

Rice with grains often red, tasting of hazelnut, cooked like Asian rice; it grows where the other cannot, in brackish water or drought.

Origin

Inner Niger Delta (Mali)

Season (United States)

all year round

Preparation

The rice is rinsed, then cooked in one and a half to two times its volume of water, for about twenty minutes.

Molecules

Resistant starch RS1 · Phenolic acids · Vitamin B1 (thiamine) · Zinc · Selenium · Manganese · Methionine · Vitamin B3 (niacin) · Vitamin B5 (pantothenic acid) · Phosphorus · MolybdenumIn small amounts, not counted Arabinoxylans · Magnesium · Insoluble fibers

Did you know?

Domesticated in Mali 3,000 years ago, it crossed the Atlantic with enslaved Africans, who knew how to grow it.