Why eat it?
Black Rice is the elite cousin of red rice. It is a naturally grown native food indigenous to Assam, Nagaland, and Manipur. This variety from Assam is low in starch, turns purple when cooked and is rich in antioxidants, minerals and fibre. This rice takes a little longer to cook. But it’s totally worth the extra time because black rice benefits your overall health. It is known to be anti-angiogenic/angiogenesis and anti-carcinogenic. Buy it to eat your way to good health.

Cooking tips:
The best way to cook black rice is by first soaking it for 3-4 hours. This substantially reduces the cooking time. Add the soaked rice to boiling hot water. The cooking time can vary from 45 mins to an hour, so remember to add lots of water, or keep adding boiling water, if the water level is low. When the rice turns purple and yields when pinched with fingers, it is done. Best enjoyed with spicy dishes.