Black Rice

Black rice, also known as forbidden rice, is a type of rice (Oryza sativa L.) that has a dark purple or black color. It gets its color from anthocyanins, the same antioxidants found in blueberries and blackberries. It is grown and consumed in many parts of the world, including Asia and North America.

Black rice is often used as a whole grain in dishes like pilafs, salads, and side dishes. Its nutty flavor and chewy texture make it a popular alternative to white or brown rice. Manufacturers may use it for its color and nutritional value, adding it to entrees, side dishes, and even some baked goods.

Black rice is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a good source of fiber, iron, and antioxidants, particularly anthocyanins. While research suggests these compounds may have health benefits, such as antioxidant and anti-inflammatory effects, more studies are needed to confirm these benefits in humans. JECFA has evaluated rice and rice-derived ingredients, and EFSA has also evaluated anthocyanins. No specific health claims are approved for black rice itself.