For centuries, black rice was so prized in ancient China that commoners were forbidden from growing or eating it — earning the name 'forbidden rice'. Today, the same grain is grown in pockets of North East India, where the Meitei community of Manipur cultivates the deeply aromatic Chak-Hao variety.
Why the dark colour?
The deep purple-black hue comes from anthocyanins — the same antioxidants found in blueberries and blackberries. Gram for gram, black rice carries more of these compounds than almost any other grain.
“Heirloom grains are not relics — they are living archives of soil, weather, and the people who tend them.”
How to bring it home
Black rice has a slightly chewy bite and a nutty, mildly sweet flavour. It is forgiving in the kitchen and pairs equally well with savoury bowls and traditional kheer-style desserts.
- Soak the rice for 4 hours before cooking.
- Use a 1:2.5 rice-to-water ratio, simmered for 35–40 minutes.
- Finish with a knob of ghee or a drizzle of cold-pressed mustard oil.
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