Black rice (also known as longevity rice and purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Traditionally, black rice is claimed to be good for the kidney, stomach and liver, and recently been promoted as a healthy choice for combating cancer.
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 making porridge, dessert, traditional black rice cake or bread. Noodles have been produced from black rice.
An article published in “The SAMAJA” on 29th Feb 2016, highlights the future of black rice and the challenges faced in the agri sector.