Black Rice. The protein and fiber in black rice make it a nutritious food choice. Find out how to make a delectable Southeast Asian treat with black glutinous rice (black sticky rice).
What is black rice, and how does it differ from white rice?
The name “black rice” refers to the color of the rice grain itself, which is black.
According to Wikipedia, it’s a member of the Oryza sativa genus of grains. Black rice, sometimes known as purple rice or forbidden rice, is a type of rice.
Varieties of Black Rice
- Black Japonica Rice
- Black Sticky Rice
- Chinese Black Rice
Rice made from black short-grain Japanese rice, and medium-grain red rice is called black Japonica. Rice salads are a terrific use for them.
Long-grain glutinous rice, such as black sticky rice, is famous throughout Southeast Asia.
Forbidden rice is a type of Chinese black rice. Porridge made from them is popular in China. This type of Chinese black rice isn’t mushy at all.
In summary, some black rice is sticky in nature, which is why it is referred to as black sticky rice. On the other hand, some black rice is not sticky; hence, black glutinous rice. There are just 198 calories in one serving of this meal.
BENEFITS OF BLACK RICE ON HEALTH:
- One of the healthiest types of rice to eat is black rice.
- Nutrient-dense, it has a long list of health benefits:
- Compared to brown rice, it is higher in protein and fiber, and low in fat.
- Antioxidants are the most concentrated in this rice.
- Prevents cancer and improves cardiovascular health.
- There is no wheat, barley, or rye in.
- Maintains eye health.
Moreover, black sticky rice is a popular treat in Malaysia, Thailand, and Indonesia. Pulut Hitam is the name in Malay for this dish.
Boiling the rice until it turns into a porridge, then sweetening it with sugar and coconut milk, is one of the best methods for making black sticky rice.
Bubur hitam or bubur pult hitam, or bee koh moy in Penang Hokkien dialect, is a popular dessert in Malaysia.
This cooked black sticky rice delicacy has a beautiful tongue feel and texture. Simply by adding a creamy texture, coconut milk enhances the dish’s taste.
296 calories per serving are all you need for this recipe.
- 200 g of black sticky glutinous rice
- 5 cups of water
- 2 pandan leaves. Make sure to tie them like a knot.
- 1 cup of coconut milk
- ½ teaspoon of salt
- Mix in the black rice and bring it to a simmer. Rinse vigorously with water until the water clears up. Although the hue will stay “black” or purple, it should still be discernible to the naked eye. Remove all the liquid and allow the area to air dry.
- Incorporate the water and the Pandan leaves into the rice, and then serve. For around 60 minutes, simmer the mixture with the lid on medium-low heat.
- Lower the heat and cook the rice until it is soft and crumbly about 15 minutes. Carefully watch the water level while cooking the black sticky rice and add extra if necessary. Depending on how sweet you like it, adjust the sugar proportions with a wooden spoon before thoroughly mixing everything together.
- Prepare the coconut milk mixture while the food is cooking. Slowly warm the coconut milk. Add a pinch of salt. Put the mixture aside.
- Small dishes are ideal for presenting the black sticky rice dessert. Add a dollop of coconut milk to each plate before eating. Add more coconut milk if you prefer it creamier. Before you consume, mix thoroughly.