Black Rice
Oryza sativa · nero riso · Forbidden Rice
Black Rice: what every chef needs to know
On the line, Black Rice holds its place as a pigmented rice variety whose dark colour is caused by a high concentration of anthocyanins in the bran. The dominant anthocyanin is cyanidin-3-glucoside, the same compound responsible for the colour of blueberries, red cabbage and red wine. During cooking, the purple colour migrates into the cooking water, which can be used as a natural colourant for sauces and crèmes. Historically, black rice in imperial China was reserved exclusively for the emperor and his court, hence its name "Forbidden Rice". Modern black rice varieties include Italian riso nero (used for risotto nero, traditionally combined with squid), Thai riceberry (a cross between black and white rice) and Filipino champorado (black rice porridge with cacao). Hen it comes to nutritional profile, black rice is richer in antioxidants than regular rice or even blueberries, with an ORAC value (oxygen radical absorbance capacity) significantly higher. Doneness is indicated by a deep purple to black colour of the grain and a soft but firm bite after 35–45 minutes cooking.
Black Rice: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central / NEVO 2023 (gepigmenteerde rijst) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central / NEVO 2023 (gepigmenteerde rijst).
Black Rice: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Black Rice: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use ratio 2,5:1 water on black rice. the kookwater kleurt intensief paars-black through anthocyanen: use This as basis for a reductiesaus of kleurstof. Spoel rice minimum for boil to overtollig starch to remove but not to intensief (anthocyanen uitlogen).
use black rice as alternatief for Arborio in risotto nero with squid ink. fry to in olive oil, add white wine to, then broth spoon for spoon. black rice provides less starch af then Arborio but produces a dramatisch black-paarse presentation.
boil black rice with kokosmelk and pandan over low heat to creamy and thick. add sugar and salt to. serve warm of cold with fresh mango and a drizzle kokosroom. traditional Thai/Filipijns dessert.
boil black rice cooked and let completely cool down. Combineer with fresh mango, cucumber, lime and sesam. the paarse colour of the rice contrasts visueel sterk with the yellow mango, what bijdraagt to a aantrekkelijke presentation.
Black Rice: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Black Rice: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dry black rice available year-round as an import product. Rice harvest in Asian growing regions: September–October.
Black Rice: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Black Rice: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Black Rice
Why is black rice called 'Forbidden Rice'?
In imperial China, black rice was reserved exclusively for the emperor and the imperial court. Common people were not permitted to grow or consume it. The name 'Forbidden Rice' (jin mi) refers to this historical privilege. Today, black rice is available worldwide.
Does black rice have more antioxidants than blueberries?
Black rice bran contains a comparable or higher anthocyanin content than blueberries per unit of weight. The dominant anthocyanin, cyanidin-3-glucoside, is the same as in blueberries and red cabbage. This makes black rice one of the most antioxidant-rich grains.
Can I use the purple cooking water from black rice?
Absolutely, especially in a professional kitchen. The cooking water is rich in anthocyanins and can be reduced to an intensely coloured sauce, used as a colourant for rice dishes or combined with coconut milk for a purple pudding. The cooking water has a mildly earthy, ricey flavour.
Is black rice the same as glutinous rice?
No. Black rice can be either glutinous or non-glutinous depending on the variety. Italian riso nero is non-glutinous; Thai black glutinous rice (khao dam) is glutinous. Both are black in colour but have different starch structures and textures after cooking.
At what temperature should you store Black Rice?
Store Black Rice at 15-20°C dry; cooked 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Black Rice professionally?
The primary professional technique for Black Rice is Boiling at 100°C for 35-45 min. Always verify core temperature with a calibrated probe thermometer.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
