Simple Nutritional Black Rice

 

Black rice is renowned for its rich nutritional profile compared to other colours of rice. It’s particularly rich in ‘anthocyanins’ — powerful antioxidant pigments that protect your body’s cells from damage. Anthocyanins are what give this rice its unusual color, similar to eggplant, açai berries and blueberries. Black rice has a nutty, slightly sweet flavor and chewy texture.

​​​​​​​​​​​​​​​​​​​​​​Vata - it calms thanks to its sweet and grounding qualities

Pitta balancing - thanks to the cooling qualities of rice and coriander. ​​​​​​​​

Black rice is not as easy to digest as white rice but cooking a 50:50 mixture of black and basmati makes it easier to metabolise.

This may be enjoyed as a breakfast porridge or with some lightly cooked, seasonal vegetables on the side.

Serves: 2 people​​​​​​​​

Preparation time: 30 minutes​​​​​​​​

Ingredients

2 tbsp ghee

1 tsp grated fresh ginger

1 kaffir lime leaf

1/8 tsp mineral salt

1 tbsp coriander seeds

1 tsp aniseed

1/2 cup black rice (or 1 cup if not mixing with basmatic rice) - rinsed and soaked for at least 2 hours, preferably overnight

1/2 cup white basmati rice

1 1/2 cup filterd water

Directions

  1. In a small - medium sized pot slowly melt 2 tbsp of ghee over medium heat.

  2. Add in the ginger and lime leaf and stir gently until the aroma comes up.

  3. Next add your salt and spices and gently stir.

  4. Add the rice (or a mix of both varieties) and slowly stir to coat with ghee and spices.

  5. Pour in the filtered water.

  6. Allow to come to a bowl and then reduce to a simmer. Cover with lid and cook for 20-30 minutes until water is absorbed and rice is soft and tender. You may need to add a little more water.

  7. Let rest briefly prior to serving.