Black Rice

Just last week one of my morning-walk friend  gifted me this rare variety of rice called Manipuri Black Rice."Make payas(rice n milk pudding) for kids" ,was her advice. I have been living in North East India for more than 25 yrs ...this part of India is blessed to have varied kind of rice. This rice grain when dry looks black in color.In closer look "black"  rice isn't really black at all. After soaking for a few hours, the water  turns into a deep burgundy, showing the rice's true colors. Here in this picture you can see that.Let me share few more interesting facts about this rice.

It is considered to be both food and medicine in Manipur. The Rice gets its dark purple color because it is rich in anthocyanines, which act as powerful antioxidants. The rice contains more vitamin B, niacin, vitamin E, calcium, magnesium, iron, and zinc than white rice. This grain is high in fibre and has got a sweet and slightly nutty  taste.It as an unmilled rice, meaning the the fiber-rich black husks of the rice are not removed. It is also known as 'Forbidden rice' in some parts of the world. “Forbidden Rice” probably originated in the royal court of China, when the unique grain was consumed by the emperor and his chosen favorites.

 

 The unusual color makes black rice very popular for exotic desserts, and the high nutritional value is an added benefit.Like other unmilled rice, black rice takes longer to cook than traditional husked rice. Rinsing and soaking the rice before cooking  helps to bring the cooking time down.I soaked it for nearly three hours before preparing kheer/payas .The idea to blog about it popped only after i soaked the rice,i wish i had a picture of the dry grains too.First i cooked  soaked rice with little water for about ten minutes,later i added milk and sugar.The milk turned purplish the moment it touched the pan.Another fifteen to twenty minute of constant stirring and this yummy pudding was ready to be served..Kids found it yummy and loved it more because of it's unusual color.Have you ever tasted this Black Rice ?.

 ( This post was previously published in N-zine  .)

  After reading this post my close friend Romita who is a Manipuri added few more facts .She says...let me share another interesting aspect to the tale; in manipur when served for feast they don't make the porridge out of this rice.

 Instead this "chahao- Chak+ahaoba"(i.e. tasty rice) is prepared plainly and on top of the mound of this rice a dollop of porridge of the white rice would be placed which kinda enhances the flavour of this violet rice and you can feel the texture as well as taste.
Personally, i have tried all different dark color rices around the world and i believe the patent for this rice grain is claimed by some Canadian firm but none can beat this tiny violetish rice harvested from the Manipuri valleys.

 Blog Updated on 14.12,12 : My blog friend Suranga Date whom I admire and respect a lot wrote a brilliant poetry which is inspired by Black Rice. With her kind permission I am adding this beautiful poem here. Thank you Suranga.

So many
presumed prosperous,
Bossy Basmatis and
Keen Kolums,
fighting it out
across the country,
smeared in pulaos,
flavoured in biryanis,
and being fussed over
and decorated
as they shamelessly laze
in stubborn payasams.

Sometimes,
some boiled transparent types
even join in
for griddle activities,
in the company of Udad,

All these folks,
completely oblivious
to Chak-hao,
the Mary Kom of Rice.

Like her,
from Manipur;
like her,
hardy, strong, and full of health;
like her,
always needed for her kids,
like her ,
fearing none,
and like her,
 loved by all !

The tough, dark rice,
soaked in water
bashfully turning a dark burgundy;
then tentatively
warming and cooking
to meet the advancing
milk and sugar folks,
coming to meet her.

A meeting of minds,
a great mixing,
and she turns a blushing pink,
as milk and sugar
shower her with compliments
amidst a spray of
slivers of nuts.

Like Mary Kom,
the star of Manipur,
a lovely, sturdy, healthy,
role model,
for the young Kheers of india.....
 

Blog updated -13.9.12 Yaikhom Vivekananda said in his comment

 Hi, I am from Manipur (Local Name of Brown Rice is Chak-hao meaning tasty rice) and fortunately I am also an agriculture student (plant breeding and genetics, MSc final yr). From my experience it is mostly cultivated in rainfed small scattered area. I think more research is needed for this particular rice, I have collected few local varieties and planning to do RAPD analysis on it. I can send you small quantity if anyone of you who like to try it by airway(I don't have any idea regarding formalities for transportation). Lastly for preparing first prepare the rice normally, best prepared by first washing the rice with clean water (no need for soaking)and after that put some water for boiling , level of water should be 2mm above the rice then boil it by giving little heat with a lid, after few minutes remove a little amount of rice and see if there is any hardness by pressing between two fingers, when there is no hardness then you can remove the water and warm it for few minutes. Now, it is ready to serve with kheer(rice pudding). By preparing in this way you can have the aroma of this rice. If any further information regarding it you like to know please contact me at boneybi@gmail.com