Black Rice Exporter in IndiaHealth FoodsUpdated on Feb 4, 2019 View more like this | Visit India, UN | Contact Abdulwahid Tamboli |
Healthwise, black rice (forbidden black rice, of original Asian origin) has the highest protein, fiber of any species of rice. It contains one of the highest levels of anthocyanin antioxidants of any food period.
That said other whole grain rices compare pretty well to it in protein and fiber levels. Himalayan red rice for instance is pretty close in protein, fiber and iron.
As far as taste and use in recipes go it has the following characteristics:
Shortgrain
Chewey with a slightly firm bite not unlike Risotto when properly cooked but softer
Glutinous texture (rice does not have any gluten in it, period, so think “sticky”)
Slightly sweet but predominantly savory earthy taste.
It is one of my favorite types of rice. However, I would not use it in a dish typically requiring a long grain rice.
It is fantastic with seafood. It blends very well with aromatic vegetables. When prepared rice vinegar like sushi rice it holds in a shape very well.
Here is on of my favorite recipes using black rice:
Cook a cup of black rice per package instructions. Cool to room temp. Add rice vinegar to taste.
Boil up two medium sized red beets al dente, cool to room temp, and dice into 1/8th inch cubes.
Saute the beets for two minutes in walnut or hazelnut oil and pinch of salt and white peper at medium heat and drain on paper towel.
Mix the the beets and rice together and form into a round cake.
Saute shaved fennel bulb in a little walnut or hazelnut oil until slightly translucent. Allow to cool in bowl. Lightly dress it with rice vinegar and white pepper. (If you really want to kill it and you can find it add a pinch of fennel pollen to this mix.)
Arrange a neat pile of the fennel salad on top of the rice cake.
This makes a great late summer, early fall appetizer.
That said other whole grain rices compare pretty well to it in protein and fiber levels. Himalayan red rice for instance is pretty close in protein, fiber and iron.
As far as taste and use in recipes go it has the following characteristics:
Shortgrain
Chewey with a slightly firm bite not unlike Risotto when properly cooked but softer
Glutinous texture (rice does not have any gluten in it, period, so think “sticky”)
Slightly sweet but predominantly savory earthy taste.
It is one of my favorite types of rice. However, I would not use it in a dish typically requiring a long grain rice.
It is fantastic with seafood. It blends very well with aromatic vegetables. When prepared rice vinegar like sushi rice it holds in a shape very well.
Here is on of my favorite recipes using black rice:
Cook a cup of black rice per package instructions. Cool to room temp. Add rice vinegar to taste.
Boil up two medium sized red beets al dente, cool to room temp, and dice into 1/8th inch cubes.
Saute the beets for two minutes in walnut or hazelnut oil and pinch of salt and white peper at medium heat and drain on paper towel.
Mix the the beets and rice together and form into a round cake.
Saute shaved fennel bulb in a little walnut or hazelnut oil until slightly translucent. Allow to cool in bowl. Lightly dress it with rice vinegar and white pepper. (If you really want to kill it and you can find it add a pinch of fennel pollen to this mix.)
Arrange a neat pile of the fennel salad on top of the rice cake.
This makes a great late summer, early fall appetizer.
