Black Rice — Try It!
Marty Martindale

Black rice. No. It’s not made black by “squid ink.” It is truly rice, black in its own right and used to be forbidden to the people, reserved only for China’s emperor. Actually, once cooked, black rice is a deep purple in color, perfect for sweet as well as savory dishes. Yes. More intense than brown rice, its bran factor is intense, meaning it is very good for us. It also tastes good – nutty, yet sweet, while soft with a unique sticky texture. Eating black rice is an inexpensive way to get precious antioxidants, and efforts are being made to make it more widely available.

Black rice is high in nutritional amino acids, major nutritional minerals and high fiber. Gluten free, it is also rich in anthocyanin antioxidants, substances that show promise for fighting cancer, heart disease, and other health problems,  It is important, however, to purchase black rice as whole black rice, as its chief source of nutriments are in its bran coating.

Suggested uses:

Grind black rice in a coffee grinder and use in breads or as a highly nutritional breading. Also in:

Mixed with white rice for color
Rice molds
Savory dishes

There is a website,, and it contains recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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