Black rice is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai Jasmine Black Rice. Black rice is high in nutritional value and contains 18 amino acids, iron , zinc, copper, carotene, anthocyanin and several important vitamins. The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for kidney, stomach and liver; these claims have not been independently verified or established.
It is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, but the anthocyanin content in black rice is significantly lower than blue, pink or purple corn.[1][2] It is suitable for making porridge and it can also be used for making dessert, traditional Chinese black rice cake, bread and so on.
In China, noodles made from black rice have recently begun to be produced . At least one United States bread company has also begun producing "Chinese Black Rice" bread . It shares the deep tyrian color of cooked black rice.
Thai jasmine black rice is grown in Thailand. Jasmine rice gets its name for the fragrant jasmine scent it produces while being cooked. Black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, but it also provides additional health benefits..