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Black Rice: How to cook the new antioxidant super food

Have you heard the news? Researchers have discovered a great new source of antioxidants: black rice. Packing more cancer-fighting goodness than even blueberries, black rice might just be the newest super food.

If you’ve never had it before, black rice is a gorgeous, glistening, typically dark purple cousin to “conventional” rice, typically used in Asian desserts. But you can also use it as the base grain for Chinese, Southeast Asian, and even Mexican or Indian food.

A word of warning, though: you don’t want to make a pot of just black rice. Instead, mix it with brown rice for Mexican or Indian dishes, one part black for every 4 parts brown and cook normally (the end result will still be black-colored). For Asian dishes, mix one part black with 6 parts white rice, and cook a bit longer than you would with just white rice (end result will be purple to black, depending).

Use it as the base grain for Chinese (like this hoisin-glazed salmon), Southeast Asian (Thai slow-cooker chicken), and even Mexican (chili con carne) or Indian food (curried chick peas with spinach).

So get yourself a bag of black rice and have a go. Once you go black, you might never go back.

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