Well, my latest obsession is black rice. An item I stumbled upon while on the prowl for black quinoa. Boy, was I in for a treat!
There is simply nothing greater than the excitement that comes from getting to know a new food. Literally, ideas for recipes and pairings will immediately swirl through my head. Colors, flavors, textures and all other mouth-watering and aesthetically-pleasing thoughts make me feel like a child with a new toy.
I was completely turned on by black rice. When I finally came back to reality, I wondered, “what’s the deal with black rice? Is it healthier than brown? Does it taste different?”
Well, turns out that similar to brown rice, black rice is high in fiber and low in sugar. However, unlike brown rice, black is PACKED with antioxidants. In fact, studies have shown that a spoonful of black rice provides more immune boosting power than a spoonful of blueberries! Pretty amazing stuff here, folks.
When you cook black rice, it health potential becomes apparent. It actually reveals a deep purple pigment from the anthocyanin antioxidant, which is linked to cancer and heart disease prevention.
But wait, there’s more! Black rice is nicknamed the “forbidden rice” as it was only served to Emperors during the Ming Dynasty in China to improve life longevity. Its origin is not limited to China though. There are variations of basmati (long grain) and jasmine (short grain) black rice that derive from Thailand, as well. It is typically paired with fish or served as a dessert.
Now that you know just as much as I do about the “forbidden rice,” I suggest you give it a try. After all, It is an easy way to make your dishes look exotic, and it is cheap and super healthy!
So far, these are my favorite twists on the new food item in my world: