Black Rice (400g)


Karnataka & West Bengal

Out of stock

SKU: IND064 Category:

Product Description

Black rice is a sticky rice grown primarily in Eastern India and Asia. It is also known as “Forbidden Rice,” since in ancient China it was reserved for the emperor and nobles, and commoners were prohibited from eating it. This heirloom variety originally from Eastern India, has been grown in Karnataka and West Bengal since the past 10 years in an effort to conserve it.

Antioxidant Rich. Nutty and Aromatic. Nutritionally dense grain, this rice is rich in iron and phytonutrients (antioxidants) which also give it a purplish colour and distinct aroma.

Uses. Its glutinous properties makes it ideal for risotto and rice pudding.Great accompaniment to Indian and Western meals. Soak for minimum 1 hour or ideally overnight. Cook 1 cup rice with 3 cups water. Best cooked on stove top.

See additional information for recipes.

Additional Information

Black Rice Pongal

1 cup black rice
1 cup Jaggery or sugar
3 cups of water
¼ cup of water
1tsp Ghee
Cashew nuts and Raisin; handful of cardamom

Method: Soak the Burma black rice in 3 cups of water for 8 hours. Do not drain the water. Cook the soaked rice along with the water on medium heat in a pressure cooker. Take a saucepan, add 1 cup of water and boil it with jaggery. Allow the jaggery to dissolve in the water completely. Once the jaggery starts boiling, wait for at least 5 minutes. Add the cooked rice and mix it well along with the jaggery syrup. Heat in simmer for 10 minutes, add ghee and mix the rice and jaggery to prevent deep burning.

1. Heat ghee in a separate vessel, add cashew nuts to it and as it browns, add raisins and mix well.
2. Savour the Burma black chakkara pongal with the cashew raisin seasoning

Note: Milk is optional. Can cook rice adding half water and half milk.

Black Fried Rice

1 cup black rice
3 cups water
1 finely chopped onion
1 tsp grated garlic and ginger
1 tsp chilli paste
½ cup finely diced vegetables (paneer, mushroom, carrot, beans)
Salt and Turmeric

Soak the rice for atleast 30 minutes or ideally for an hour. Cook in boiling water on stovetop for 30-45 minutes till rice is cooked. Add oil and fry jeera, garlic, ginger, onion, chilli paste. Add the vegetables, stir fry, cover and cook in own steam. Add in rice and cover for 5 more minutes. Enjoy the rice!