Organic Black Rice
- Organic produce.
- Rich in flavour.
- High in fibre, minerals and amino acids.
- Cooks in around 20-25 minutes & turns deep purple in colour.
- Use it just like white rice!
- Packed in Sussex.
- 2kg pack.
Black Rice is an ancient form of rice that has a blackish purple colour once cooked. Research carried out on black rice has shown that it contains more anthocyanin antioxidants than blueberries.
In ancient China it was called the "Forbidden Rice", considered only suitable for the Emperor's consumption and forbidden to peasants. Today it is enjoyed in Mediterranean, Moroccan, Oriental and Asian cuisine.
The dark colour of the rice makes for a beautifully attractive plate, when combined with other colourful ingredients like yellow pepper, tomato and fresh spinach.
Black rice is cooked in the same manner as white rice. Our preferred method is to put 1 cup of rice per person in a medium-sized saucepan, and fill with boiling water to 2cm above the level of the rice. Cover the pan with a lid, bring to the boil, then turn the heat down and simmer for around 15-20 minutes until the water is no longer visible. Then turn the heat off and leave to stand for a further 5-10 minutes.
Black rice can be used as a nutritious alternative to white rice in almost all recipes. You can have it with curries, in a risotto or with a stir fry. For extra fun and colour, you can always try mixing black rice with white rice or brown rice.
Organic Black Rice. .
The last batch packed at our facility in Sussex, UK
has the following specifications:
| Date produced | Thu 7 Nov 2024 12:22 |
| Batch no. | 129896 |
| Best before | End May 2028 |
| Country of origin | Italy |
| Organic produce? | Yes |
| Typical Values | Per 100g |
|---|
| Energy | 354 calories |
| Protein | 7.8g |
| Carbohydrates | 75g |
| _of which sugars | 1.5g |
| Fat | 2.5g |
| _of which saturates | TRACE |
| Fibre | 4.5g |
| Sodium | 0.0g |
Organic • Vegetarian, Vegan.
Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard, celery, wheat and gluten.
