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.
The dark colour of the rice makes for a beautifully attractive plate, when combined with other colourful ingredients like yellow pepper, tomato and fresh spinach.