We often associate black rice to desserts; But did you know, that the Kala Bhat, a mildly fragrant black rice from West Bengal was initially used to prepare pulaos? Due to its fine taste and limited yield, it was reserved for special occasions. Black rice turns a shade purple when cooked and is filled with high amounts of anthocyanins. Anthocyanins are phytochemicals found in deep blue and purple food (like berries and aubergines) which are thought to fight chronic diseases such as cancer and heart disease. Regular consumption of this rice can help in detoxifying the body, prevent diabetes, protect heart health and lower cholesterol.
Like other whole-grain rice varieties, black rice has a low glycemic index, meaning that sugar is absorbed more slowly, providing a more stable energy source and avoiding the spikes in blood sugar associated with other carbohydrate-rich foods.
10 spoonfuls of cooked black rice, contains the same amount of anthocyanin as a spoonful of fresh blueberries, according to a study presented at the American Chemical Society, in Boston. So, today, it has been categorized as a ‘super food’.
Tags: Black rice