Black rice, which has been consumed in the Far East since the ancient times, is also called "purple rice" or "forbidden rice". Its black color becomes purple after cooking. The term "forbidden rice" comes from an interesting historical fact: Chinese Emperors used to have black rice in their tables while their people consumed only white rice because the black one was so valuable.


Anthocyanin is an antioxidant phytochemical that gives color to the black or purple rice. It differs from all other species of rice thanks to that characteristic it has.

 It is found that the black rice has even more antioxidant effects than those of the blackberries. As is known, antioxidants are effective in protection of the heart health, prevention and treatment of Alzheimer and some cancer types, and in anti-aging. They prevent your organs, tissues and cells from being damaged by free radicals.


High-fiber and low-calorie black rice is also rich in vitamin E, iron and magnesium. It is a popular food particularly among vegetarians and vegans. Available only in certain markets since it has been produced in low amounts and is more expensive than white rice. Having a higher nutritional value, black rice is an ideal food for those who cannot do without pilaf, even if consumed in lower portions compared to white one.