Black Rice (Forbidden Rice) – Unpolished Whole Grain

Dhatu Organics Black Rice is whole, unpolished black rice, also known as forbidden rice or purple rice. The grain is deep black and turns purple when cooked, with a nutty, slightly sweet flavour and a tender, chewy bite.

Use it for black rice kheer, salads, grain bowls and pulao, or mix it with white rice.

What is black rice? Black rice is a whole-grain rice whose bran is naturally coloured by anthocyanins, the same family of plant pigments that colours blackberries, purple cabbage and jamun.

It is called "forbidden rice" after the story that, in ancient China, it was reserved for the emperor. In India, black rice is traditionally grown in Manipur (chak-hao) and parts of the South.

Unpolished: the coloured bran is kept, so it has more fibre than white rice (about 4g per 100g).

Protein: about 8–9g per 100g. Naturally gluten-free.

How to cook black rice

Rinse 2–3 times. The water will turn purple; that is the natural colour.

Soak for 1–2 hours, or overnight for a softer grain.

Cook 1 cup rice with 2–2½ cups water: simmer covered for 35–40 minutes, or pressure-cook for 4–5 whistles.

Rest for 10 minutes before fluffing.

Black rice colours whatever it touches, so expect a purple tint on your pot and on anything you cook it with.

Ways to use black rice

Black rice kheer or payasam with milk or coconut milk and jaggery.

Salads and grain bowls with vegetables, herbs and lemon.

Pulao and fried rice for a dramatic colour.

Mixed rice: cook a little black rice with white or red rice for a "three-colour" rice.

Frequently asked questions Is black rice the same as forbidden rice?Yes. Black rice, forbidden rice and purple rice are names for the same type of whole-grain rice. Why does black rice turn purple?The bran contains natural anthocyanin pigments, which turn purple when cooked in water. It is completely natural. Why does black rice take longer to cook?The bran layer is kept, so water takes longer to soften the grain. Soaking for a few hours shortens the cooking time. How should I store it?Keep airtight in a cool, dry place and use within a few months for the best flavour.

See more on our rice page, including Rajamudi red rice.