The rare and exotic varieties grown in small pockets of Burma (Myanmar) and India. Black rice is rich in minerals, high in dietary fiber and has antioxidant properties. The unusual color makes black rice very popular for exotic desserts.
Historically reserved for the elite noble class of ancient China, “Forbidden Rice” or Black Rice, is a rare and nutritious grain offering the many health benefits found in blueberries, grapes, and acai. This grain is low in fat, rich in fiber, full of protein and antioxidants, with essential vitamins and minerals.
Health benefits of Black Rice
Black rice nutrition data shows that you can obtain 4 percent of your recommended daily intake of iron from one serving of the rice. Iron ensures that the body receives adequate oxygen by promoting the proper production of red blood cells. These cells are responsible for transporting oxygen to the tissues of the body. Therefore black rice serves as a beneficial food for those with anemia.
Black rice contains anthocyanin antioxidants which also help to protect the body from heart disease and certain types of cancer.
Black rice is low in calorie content and made up of mostly of carbohydrates. After eating black rice, you are likely to feel much fuller because it is rich in fiber. Fiber adds bulk to the digestive system and hence leads to a satiating feeling. This will prevent overeating during meals and will also keep you full for longer periods of time. Black rice is also digested at a slower rate due to its fiber content and this means that the foods stays in the stomach for more time. This helps to reduce hunger pangs.
Studies have shown that black rice may help to alleviate the inflammation that occurs in allergies and other illnesses. The bran or outer husk of the rice may help to restrict the release of histamine. Histamine is responsible for the symptoms of allergies. Black rice also helps to soothe the irritation and swelling that occurs due to allergic contact dermatitis. Therefore black rice is an important food for those who suffer from any type of chronic inflammation.
How to cook
Soak the rice for about 3 hrs in water and pressure cook for 3 whistles and simmer for 10 minutes on low flame.