Black rice is a real superfood. It is better than brown rice because it has higher amounts of vitamin E, which strengthens the immune system and protects cells from free radicals.The black color is an indicator of the antioxidants, just as it is with acai-berries and blueberries. It beats though blueberries with its higher anthocyanin antioxidants.Anthocyanin antioxidants have been found to lower the risk of heart attack. It prevents the buildup of plaques in the arteries which is the most common reason for heart attacks. Anthocyanins also control cholesterol levels better than other food supplement available today. (http://www.naturalnews.com/)
The taste is quite dark, rich and nutty with a floral end-note. It is whole-grain so there's something to chew too. The rice is high in nutrients and and a good source of fiber (3 grams per serving). Moreover, it is gluten-free so it is suitable for those with celiac disease. Lundberg is a family owned farm which aims for farming in an environmentally sustainable way. The choose farming methods which conserve water, build soil integrity and support the natural ecosystem. Lundberg Family Farms participates in the US. non-profit's Non-GMO project and follow its practices for GMO avoidance. The non-GMO project seal means that the product is tested annually for GMO (http://www.nongmoproject.org/.)
To cook the rice bring 2 cups of water and 1 cup of rice to boil, put a tight-lid on, reduce the heat to low simmer and let cook for a good 40-60 minutes. Check towards the end of the cooking time if the rice needs more cooking or not. Remove form heat with lid on and let steam for 10 minutes. Then fluff with fork.
To prepare in a rice cooker, use same water-rice ratio. If rice is crunchy at the end of cooking time, it may be necessary to add 1-2 tbsp liquid and cook longer.
I cooked the rice on the stove in a saucepan without a lid for an hour in salted water and stirred it with a spoon from time to time. It sticks quite hard on the saucepan after cooking. The taste is good and has more complex and richer flavor than brown rice. The color of the cooked rice is between purple and black, so it will definitely make a dramatic looking dish for guests.
Black rice is quite versatile ingredient. It can be used for a starter as in salads, as a main course like in seafood dishes or as a dessert like in puddings. I have used it to make Nigella Lawson's Squid and prawns with chili and marjoram (minus the squid) dish as featured in Nigellissima. I couldn't find Italian black rice (riso venere) so I substituted it with its close relative for good results.
The package is really handy, you can re-close the bag with a wide zip. It is quite pretty too and livens up the shelf with its yellow color.
Ingredients: Eco-farmed whole grain black Japonica Rice
| Supplement Facts | ||
| Serving Size: 1/4 cup (dry) (45 g) | ||
| Servings Per Container: 10 | ||
| Amount Per Serving | % Daily Value* | |
| Calories | 150 | |
| Calories from Fat | 15 | |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 33 g | 11% |
| Dietary Fiber | 3 g | 12% |
| Sugars | 0 g | |
| Protein | 4 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 4% | |
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