Grain
Black Rice
B tier
Black rice—often called purple when cooked—owes its colour to bran anthocyanins that leak into a deep violet porridge or pilaf. Chinese and Southeast Asian types include so-called forbidden rice and Indonesian black rices used in sweets with coconut milk. Texture is whole-grain chewy; flavour is toasted and slightly sweet even without sugar. Soak to shorten cook time. Pair with coconut, mango, and palm sugar for desserts, or with savoury mushrooms and soy. Expect dramatic colour on the plate and in the pot. Rinse gently if you want less dye staining other ingredients in a mixed bowl.
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Characteristics
Preparations
Traits
History
Dark-grained rices held ceremonial and elite associations in parts of China.
Western specialty markets branded black rice as forbidden rice.
Health and fine-dining trends expanded black rice demand.
Global supply included Chinese, Thai, and Italian black rice specialties.