Black Rice

Black Rice is one of several black-colored heirloom plants producing rice variants such as Indonesian black rice, of which Forbidden Rice is a strain. High in nutritional value, black rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. 

Black forbidden rice is so named because originally it was considered the Emperor's rice and was literally forbidden for anyone else to eat it.

It is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids. 

According to a study presented at the 240th National Meeting of the American Chemical Society (ACS), "one spoonful of black rice bran contains more anthocyanin antioxidants than a spoonful of blueberries and better yet, black rice offers more fiber and vitamin E antioxidants, but less sugar."