Black rice is a type of rice that belongs to the Oryza sativa L. species. The rice endosperm, which is translucent with grey to almost black color, turns deep purple when cooked.
My first encounter with Black Rice got me very fascinated and curious about this rice. At that time I thought I'm going to cultivate this rice in our own firm land as experiments see how it performed in our agricultural land. We also cultivated Assamese Red Rice (local name is Bao Paddy ) and 10 different varieties of local (native) rice.
My experiment result surprises me. The above picture is from our agricultural field captured before harvesting black rice. it is not hard to cultivate the black rice. There is no need for extra precaution to cultivated black rice but it does need important minerals contain soil and climatic condition in favor of black rice to grow organically.
When I started cultivating black rice I have gone through some research and learn many things about this rice. The rice I cultivated is the Manipuri Black Rice, we people of Northeast India use this rice for making Rice pudding and other rice desserts.
So, I thought it will be better if share this information and findings to you peoples. Here I'm covering all the important aspects of Black rice or forbidden rice and its benefits. Also, our (Assamese) traditional recipe that you can make easily in your home.
Black rice is glutinous and takes longer time to cook, and is stickier than white rice. Due to its unusual color and sweet nutty flavor, black rice has become popular for making sweet snacks and desserts in many Asian countries.
Finest of all, black rice varieties are stickier than regular white rice or brown rice due to a lower Amylase content and a higher Amylopectin content. Amylose and amylopectin are the two components of starch. Stickier black rice is thus called glutinous.
Secondly, its dark color is the result of a high anthocyanin content which gives the rice a black pigment when raw.
|White rice||Brown rice||Black rice|
|Ingredients||MILLED RICE||WATER, PARTIALLY MILLED BROWN RICE.||MEDIUM GRAIN BLACK RICE|
|Energy||344 kcal||162 kcal||356 kcal|
|Protein||6.67 g||3.33 g||8.89 g|
|Total lipid (fat)||0g||1.19g||3.33g|
|Carbohydrate, by difference||77.78g||34.29g||75.56g|
|Fiber, total dietary||0g||1.4g||2.2g|
|Sugars, total including NLEA||0g||0g||0g|
|Vitamin C, total ascorbic acid||0mg||0mg|
Black Rice (Chak-hao) is consumed mainly after being cooked like rice or kheer (Rice Pudding). Some of the value-added products that can be prepared are powder, suji (flour), syrup, chocolate, beer, wine, cake, bread, flattened rice, paratha, ladoo (rice flour ball), other sweetened food and cosmetic items.
Black rice previously was only available in gourmet grocery stores and Asian specialty markets. Due to growing demand and health benefits, online store like Amazon sells some of the best qualities organic black rice. Click on the brands to see details.
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