Black rice

Black rice, also known as purple rice or forbidden rice, is a type of rice of the species Oryza sativa, some of which are glutinous rice. There are several varieties of black rice, including Indonesian black rice, Philippine heirloom balatinaw black rice, pirurutong black glutinous rice, and Thai jasmine black rice. It is also known as chak-hao in Manipur, India and as "kavuni arisi" or "kavuni rice" in Tamil Nadu, India. The bran hull (outermost layer) of black rice contains high levels of anthocyanin pigment. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.

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