Black rice

Black rice is a type of whole grain rice characterized by its dark color, which can range from black to deep purple due to its high anthocyanin content, natural pigments with antioxidant properties. This rice has a slightly firmer texture and a nutty flavor, making it an ideal ingredient for dishes with character such as salads, pilafs, and Asian and Mediterranean recipes.

Black rice originally comes from East and Southeast Asia, particularly regions like China and Thailand, where it has been cultivated for centuries. Currently, its cultivation has spread to other parts of the world due to its health benefits and culinary value.

Among its main properties, its high content of fiber, B vitamins, iron, and antioxidants stands out, which contribute to improving digestion, strengthening the immune system, and protecting cells from oxidative damage. Furthermore, it is a good source of protein and has a lower glycemic index than white rice, making it more advisable for people managing their blood sugar levels.

Regarding synonyms in the Hispanic American sphere, black rice may also be known as Venere rice (in some culinary contexts) or simply black whole grain rice. However, the designation "black rice" is the most common and used in both traditional and modern recipes.

This ingredient adds an exotic and healthy touch to preparations, ideal for those looking to expand their culinary repertoire with nutritious and visually appealing options.