Black rice
Black rice
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Black rice was once the exclusive preserve of Chinese royalty, forbidden to be eaten by the masses. It turns a shade of purple and retains a firm texture when cooked which yields to a nutty flavour. Nutritionally, it has a low GI of 42.3, contains three times as much fibre as white rice and is packed with eight essential vitamins and nutrients like zinc, riboflavin.

Black rice 1

From Italia: Riso Venere

From United States, especially in California: Japonica type with short grains.


You’ll find dozens of recipes in the general rice file which you can adapt as desired, using white, brown, red or black rice.


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