ORGANIC BLACK RICE, "Ancient"
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Botanical Name: Oryza sativa L (aka Black, Purple, Forbidden, or Emperor's rice)
Black rice is a dark colored, short-grain rice that turns into a deep purple color once cooked. Also known as "forbidden rice", it is considered the healthiest variety of any rice on the market, containing anthocyanins which account for its dark color and high antioxidant levels as well as essential amino acids like lysine and tryptophan; vitamins such as thiamine (B1), riboflavin (B2), folic acid (B9); and dietary minerals including iron, zinc, calcium, manganese, and phosphorus.
Qualities: similar to brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer of the kernel but only black-rice bran contains the antioxidants known as anthocyanins, purple pigments which are higher by weight than that of other colored grains and have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.
Common use: black rice's deep black color turns deep purple when cooked and has a mild, nutty taste.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.
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Afraid to eat because of color in water
I have been cooking forbidden rice for years. I make a porridge that requires a 24 hour soak. My previous rice soaked up the water, fluffed up and left just a hint of color in the water. This rice did not soak up any water or fluff and the color that came off it was so strong it turned my sink pink. I don't trust it.
Hi Monica,Thanks for leaving a comment! - Our ancient black rice is certified organic - containing no other ingredients other than 100% ancient black rice. The rice husk contains a lot of natural pigment -dark washing water is very normal! You can continue to rinse it 1-2 times if you prefer less color in the water, however as it cooks, the color will continue to cook out of the husk and the rice will be a dark purple once fully done.I've linked a helpful article here for reference explaining lots more detail about cooking and preparing it: https://www.mariaushakova.com/2018/03/how-to-cook-black-rice/ Hope this helps, and feel free to reach out if you have any other questions. :)