Black rice is a pigmented brown rice: the natural black color is given by anthocyanins, present on the outside of the grain, powerful antioxidants also present in red fruits.
 
In addition to having a low glycemic index, thanks to the presence of fibers, it has excellent nutritional characteristics, such as vegetable lipids, mineral salts and vitamins. Not to be confused with "Wild rice" which is not rice but a grass, the aquatic Zizania. Its natural aroma is released during cooking and is reminiscent of bread crust.
 
Cooking tips:
The long cooking times can be shortened by using a pressure cooker: 1 part rice with 2 parts water, leaving to cook for 15 minutes from the whistle.
It can be stored in the refrigerator for a few days, maintaining its organoleptic characteristics unchanged.
 
Ideal for salads and one-dish meals, black rice can be previously cooked and risottoed with the chosen ingredients.