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.
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