Black Rice is an ancient form of rice that has a blackish purple colour once cooked. Research carried out on black rice has shown that it contains more anthocyanin antioxidants than blueberries, vitamin E without the sugar content.
In ancient China it was called the “Forbidden Rice”, considered only suitable for the Emperor’s consumption and forbidden to peasants. Today it is enjoyed in Mediterranean, Moroccan, Oriental and Asian cuisine.
Not only is it the type of rice that is richest in powerful, disease-fighting antioxidants, but it also contains dietary fiber, anti-inflammatory properties, and has the ability to help stop the development of diabetes, cancer, heart disease and even weight gain.