Black Rice: an Introduction to Asia’s Favorite

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Perhaps, you have tasted white rice or brown rice, but have you enjoyed a black rice recipe? Black rice is one variety of rice that is grown or cultivated in Asia. Sometimes referred to as “Indonesian Black Rice”, it is basically rice that is not milled. The black husks are left alone and this method accounts for the color of this particular variety. The color, however, makes this particular variety considerably popular especially among chefs who are always eager to experiment with “exotic” ingredients.

It is also sometimes referred to as “Forbidden Rice”. This is probably because this rice originated in China and back then it was only consumed by the emperor and his favorites. Not everyone was allowed to eat it. Of course, nowadays, it is cultivated all over Asia and people have different names for it. It is also a popular ingredient for many local delicacies.

Not surprisingly, black rice is used to create exotic desserts. The fact that it is rich in fiber, vitamins and minerals is an additional benefit. It goes well with other ingredients especially fresh fruits. You can create black rice syrup from this variety and you can use the syrup to create even more sumptuous desserts.

Is it really black? The name is fairly descriptive because it appears to be black. Actually, once you soak or cook it, it changes its color to burgundy or purple. Its color is due to its high iron content. It has a unique quality, however, of affecting the color of other ingredients, like coconut milk, that are mixed with it. If you have ever traveled to Asia and have tried eating sticky rice like purple rice pudding, then you have tried black rice.

Black rice tends to sticky. This is one thing that distinguishes it from other variety. It tends to be glutinous as well. Unlike white or brown rice, it has a sweet, rich and strong flavor. Unlike white rice, it is also rich in fiber since it is not milled and the bran is left alone. It is also packed with other vitamins and minerals.

It takes a while to prepare and cook this rice variety. You should consider sinking or soaking it first if you would like to hasten the cooking time. Ideally, it should be consumed within three months from purchase in order to prevent spoilage. It should also be kept under refrigeration. A cup of black rice needs to be cooked with two cups of water for at least 30 minutes if soaked. If not, you may have to cook it for at least an hour.

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