Black rice

Oryza sativa

grain

Whole rice grains with a purple-black bran, sometimes glutinous, with a nutty taste. They provide anthocyanins, fibre, manganese and B vitamins.

Origin

China

Season (United States)

imported · all year round

Preparation

Rinsed, it cooks covered for 30 to 40 minutes in twice its volume of water; it tints the water and dishes purple. Eaten hot, or cold in salads. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Anthocyanins · Phenolic acids · Vitamin B1 (thiamine) · Zinc · Selenium · Manganese · Insoluble fibers · Methionine · Vitamin B3 (niacin) · Vitamin B5 (pantothenic acid) · Phosphorus · MolybdenumIn small amounts, not counted ArabinoxylansWhat slows things down Phytates

Did you know?

It is also called purple rice or “forbidden rice”; weight for weight, it is the coloured grain richest in anthocyanins, held in its bran.