Black rice could be one of the greatest superfoods, scientists believe. The rice is low in sugar but packed with healthy fibre and plant compounds that combat heart disease and cancer. It was once known as “forbidden rice” in ancient China because only nobles were allowed to eat it. Today black rice is mainly used in Asia for food decoration, noodles, sushi and desserts.
I had it for the first time today- it turns a funny purply colour when cooked. It tastes a bit nutty. It’s actually really nice, but tastes very different from white or brown rice. Check out some recipe ideas here.
“Just a spoonful of black rice bran contains more health-promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar, and more fibre and vitamin E antioxidants,” said Dr Zhimin Xu the food scientist from Louisiana State University in Baton Rouge who led the research. He presented the findings last year at the 240th National Meeting of the American Chemical Society in Boston
“If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants.” Research suggests that plant antioxidants, which clean up harmful molecules, can help protect arteries and prevent the DNA damage that leads to cancer.