Black rice is a heirloom variety of rice cultivated in Asia. It is typically sold as an unmilled rice, meaning the the fiber-rich black husks of the rice are not removed. The unusual color makes black rice very popular for exotic desserts, and the high nutritional value is an added benefit. Black rice is superb with fresh fruit such as mangoes and lychees, especially when drizzled with a fruit or rice syrup. Many stores sell black rice, sometimes under the label of “Indonesian Black Rice” or “Forbidden Rice.”

Soaking and cooking reveals the true color of black rice, which is actually a rich purple to burgundy. The natural color of the rice will dye foods added to it, such as coconut milk. If you have ever been served sticky rice with mango on purple rice, or a purple rice pudding, you have eaten black rice. Black rice can also be eaten with entree courses, although this is less common.

The name “black rice” is relatively descriptive, since the grains do appear to be black when they are uncooked. “Forbidden Rice” probably originated in the royal court of China, when the unique grain was consumed by the emperor and his chosen favorites. The grain is also popular in many other Asian nations, all of which have their own special names for the product.

Several things distinguish black rice from other cultivars. The rice tends not to be very glutinous, although it will sometimes be treated so that it is more sticky. It also has a very rich, slightly sweet, strongly nutty flavor. The rice is naturally high in iron, which causes the dense purple color, and it is also high in fiber, since the bran is left on the rice. Black rice also carries a variety of other valuable vitamins and minerals.

Like other unmilled rice, black rice takes longer to cook than traditional husked rice. It should also ideally be stored under refrigeration and used within three months, to prevent spoilage. Rinsing and soaking the rice before cooking will help to bring the cooking time down. As a general rule, black rice should be cooked with two cups of water to every one cup of rice, and it will need to cook for 20 to 30 minutes after soaking, or 60 minutes if you cook unsoaked rice. When black rice is used in desserts, it is sometimes cooked with a mixture of coconut milk, sugar, and water to form a sweet, sticky, pudding-like rice.