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Black rice

Black rice is a group of pigmented rice varieties from the species Oryza sativa, known for their dark purple-black colour and high anthocyanin content.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Black rice is a group of pigmented rice varieties from the species Oryza sativa, known for their dark purple-black colour and high anthocyanin content. It is also called purple rice or forbidden rice, and is used as a food grain in parts of Asia and elsewhere. Some varieties are glutinous, while others are not.

Description

Black rice refers to rice varieties with a dark purple-black bran and grain colour. The term covers several cultivars rather than a single standardized product.

Colour and composition

The distinctive colour is linked to anthocyanins, the same class of pigments found in foods such as blueberries and eggplant. These compounds are widely studied for their antioxidant properties.

Culinary uses

Black rice is eaten as a whole grain and can be used in savoury dishes, desserts, grain bowls, and porridges. Its flavour is commonly described as nutty and slightly sweet.

History and naming

The name 'forbidden rice' is associated with a tradition that the grain was once reserved for elites in China. Other names, such as emperor's rice, also reflect this cultural association.

Nutrition and research

Modern research has focused on black rice as a functional food because of its anthocyanins, fibre, minerals, and other bioactive compounds. Studies continue to examine possible links to antioxidant, metabolic, and cardiovascular effects.

Key facts

  • Black rice is a pigmented form of Oryza sativa.
  • Its dark colour comes mainly from anthocyanin pigments.
  • It is known as purple rice and forbidden rice.
  • Black rice has been consumed in Asia for centuries and is now used globally.
  • It is often described as nutritionally dense with notable antioxidant content.
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Canadian context

Black rice is available in Canadian grocery stores and is used by Canadian cooks as a whole-grain alternative in salads, bowls, desserts, and side dishes.

Frequently asked questions

What is black rice?
Black rice is a pigmented form of Oryza sativa with a dark purple-black colour caused by anthocyanins.
Why is it called forbidden rice?
The name is linked to a historical tradition that it was reserved for Chinese emperors and other elites.
Is black rice actually black?
It is usually dark purple-black before cooking and often turns a deeper purple when cooked.
Is black rice the same as wild rice?
No. Black rice is a coloured variety of Oryza sativa, while wild rice comes from a different genus.
Is black rice nutritious?
It is widely described as nutrient-dense and rich in anthocyanins, fibre, and other bioactive compounds.

References

  1. Wikipedia — https://en.wikipedia.org/wiki/Black_rice
    Supports: Defines black rice as a type of Oryza sativa also called purple rice or forbidden rice.
  2. ScienceDirect Topics — https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/black-rice
    Supports: Describes black rice as a pigmented aromatic specialty rice and notes its anthocyanin content and popularity in Asia.
  3. WebMD — https://www.webmd.com/diet/health-benefits-black-rice
    Supports: Summarizes common names, flavour, and anthocyanin-related colour and nutrition context.
  4. Healthline — https://www.healthline.com/nutrition/black-rice-benefits
    Supports: States that black rice gets its colour from anthocyanins and discusses nutrient content.
  5. The Spruce Eats — https://www.thespruceeats.com/what-is-forbidden-rice-1664717
    Supports: Explains the 'forbidden rice' name, culinary characteristics, and flavour profile.