Black rice

Black rice (also known as longevity rice and purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and is a source of iron, vitamin E, and antioxidants (more than in blueberries). The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. In China, black rice is claimed to be good for the kidney, stomach and liver.

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for making porridge, dessert, traditional Chinese black rice cake or bread. Noodles have been produced from black rice.

Thai black jasmine rice, while not as prevalent as the white and brown varieties, adds more vibrant color to meals, as well as providing additional health benefits.

Black Rice

Black Rice (French: Riz noir) is a novel written by Anna Moï, published by Gallimard in 2004.

Plot introduction

The novel takes place during the Vietnam War and tells of two sisters aged 15 and 14, who have been arrested, tortured and finally put into Poulo Condor prison. Throughout their sad adventure, the young girls recall important events in which they were involved, such as the Tet offensive. However, their recollections center more on the countryside, the colors and the scents and smells of their childhood.