Black rice as sold in China

Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice,^[1] and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, an Indian state on the eastern border with Myanmar, where desserts made from black rice are served at major feasts. Black rice is a source of iron, vitamin E, and antioxidants. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.^[2] The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.^[3]

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content,^[4] which is higher by weight than that of other colored grains.^[5][6] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.