Black Rice

While in the Korean supermarkets, I always hit up the pasta aisle and the rice aisle because of the wonderfully different varieties of both that are available.  On a recent trip, I decided to buy the most obviously different rice I could find - black rice.  I'm sure black rice is available in the States somewhere as it is gaining popularity as a 'superfood'.

Black rice is really more of a very dark purple color which is more apparent after it is cooked.  The husk of the rice contains the color while the inside of the uncooked rice is actually white.  I've been in a few local restaurants that cook their plain white rice with a small amount of black rice mixed in to add some color.  It is more often used for decoration or desserts since it is more expensive than other rices.

According to an article on, black rice "contains the antioxidants known as anthocyanins, purple and reddish pigments (also found in blueberries, grapes, and acai) that have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits."

Black rice has a similar taste and texture to brown rice.  It takes more water and more time to cook than white rice.  I soaked the dry rice for 30 minutes and then cooked 1 cup of rice with 2 1/4 cups water for 30-40 minutes until the water was absorbed.   A long process that had a delicious, healthy outcome!

Dulce loves rice.  It's the only occasional people-food treat she gets other than fruits and veggies.   Since she waited so patiently at my side while I took dozens of rice photographs, she got a reward of a few bites :)

"Rice is the best, most nutritive, and unquestionably
the most widespread staple in the world."

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