Chinese black rice trumps all other types of rice when it comes to nutritional benefits! The unique, intense black-purple pigment of this rice contains high proportions anthocyanins and flavonoids. These phytonutrients are rich in antioxidant, anti-microbial and anti-carcinogenic properties. The high level of anthocyanins in black rice are also positively linked to reduced serum cholesterol levels, prevention of plaque buildup in the arteries and positive heart health.
Here is a basic way to cook black rice:
2 cups Chinese black rice, dry
4 cups water (or vegetable or chicken broth)
½ teaspoon salt
- Bring 2 cups black rice, the water or broth and salt to a boil in a 4-quart heavy saucepan, uncovered, over medium-high heat.
- When the water begins to boil, cover and reduce heat to low. Cook rice until tender and most of the water has been absorbed, 45-55 minutes.
- When done, remove from heat and let stand, covered for 10 minutes. Fluff with a fork.