Black rice is an ancient grain, which first appeared in the East and more specifically in China. Black rice can alternatively be used instead of brown or white rice. It goes well with desserts such as rice puddings and rice pudding while combined perfectly with wild mushroom risotto .

Like traditional rice, black rice is great when served plain or seasoned with vegetable broth. Try it as part of a salad with sun-dried tomatoes, olives, spring onions or a variety of other fresh and tasty greens and vegetables. Based on our customers’ recommendations, black rice is especially popular served with white fish or other appetizers, such as sauce or mashed potatoes or peas.

Black rice is one of the cereals with a high protein content. It is also a good source of iron . It is also a good source of many nutrients, especially amino acids, fiber and iron. Research shows that black rice contains over 23 types of antioxidants and has the highest antioxidant activity of all rice varieties. Anthocyanin is a pigment that is responsible for its black-purple color. It has also been found to have strong anti-inflammatory and antioxidant effects. Black rice contains antioxidants that have been shown to help protect against heart disease . However, more research is needed to understand the effects of black rice on heart disease.

Black rice contains the antioxidants lutein and zeaxanthin , which have been shown to protect the retina of the eye from potentially harmful free radicals. Black rice is naturally gluten free and can be a good choice for people with celiac disease or gluten sensitivity. As black rice is a good source of protein and fiber, it can also help with weight loss .

Method of preparation:

Easy to cook and prepare
Cooking black rice is easy and similar to cooking other types of rice.

To prepare it, simply combine the rice and water or broth in a saucepan over medium-high heat. Once it boils, cover it and lower the heat to simmer. Cook the rice for 30-35 minutes or until it becomes tender, grainy and all the liquids are absorbed.

Remove the pan from the heat and let the rice sit for 5 minutes before removing the lid. Use a fork to “fluff” the rice before serving.

For every 1 cup (180 grams) of black rice, use 2 1/4 cups (295 ml) water or broth.

To prevent the rice from sticking during cooking, it is recommended to rinse the rice with cool water before cooking to remove some of the extra starch on the surface of the grains.

Once the rice is ready, you can use it in any dish in which you would use ordinary rice, such as in a bowl with risotto, stir-fry, salad or rice pudding.

Nutritional elements per 100gr:

Energy: 1500 kJ / 375 kcal
Fat: 3.6g
of which saturated: 0.72g
Carbohydrates: 72.8g
of which sugars:< 0.05g
Fiber: 1.4g
Proteins: 9.9g
Salt: 0.03g

Ingredients: black rice *
* of biological origin

Country of origin: Thailand

May contain traces of nuts, gluten, peanuts, soy & sesame