Black Rice

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This book aims to introduce black rice to a broader audience, addressing the scattered and inaccessible information surrounding this unique crop. It covers various aspects, including research, history, and development, making it suitable for both rice researchers and curious non-professionals. Known as forbidden rice, black rice is rich in nutrients and antioxidants, surpassing blueberries in anthocyanin content. Its dark color comes from the anthocyanins in the outer kernel layer. Historically, it was reserved for Chinese royals, believed to enhance longevity, and unauthorized consumption was punishable by death, hence its nickname. Today, black rice is widely available globally. Research indicates that it can reduce Reactive Oxygen Species (ROS), which are linked to numerous diseases, and may help combat diabetes, inflammation, heart disease, allergies, obesity, and cancer. This rice is often referred to as long life rice and is considered a modern superfood by nutritionists. Cultivation methods are similar to those for regular rice, with various Asian varieties, though Chinese black rice is the most renowned. Its bran serves as a natural food dye, and it can be used in noodles, pasta, porridge, and wine. While it takes longer to cook than white rice, black rice is an excellent food choice for maintaining health alongside regular exercise.