Ancient black rice pesticide free cultivated
  • Ancient black rice pesticide free cultivated
  • Ancient black rice pesticide free cultivated

Ancient black rice pesticide free cultivated

Ancient black rice pesticide free cultivated

Réference : NISKOB02

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Ancient rice, originally brown rice, now called ancient rice, is available in 3 colors: black, red, green. 
We selected black rice.

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Black rice was most prevalent in Japan until the Meiji Era (1868-1912).

What is ancient black rice? 
It is a low-yielding rice variety (Oryza sativa L.). 
The rice, when cooked, is covered with its floral bran. The rice is seeded when harvested and then dried. Penalized by low yield, the ancient rice is declared a weed by the Meiji government. Its production has declined considerably since then to become almost anecdotal. 
The recent progress of agriculture in Japan as well as the practice of hybridization and selection of rice varieties now allow to obtain yields 3 times higher than those of the time.

What do we need the resurgence of ancient rice? 
The germ and the rice bran concentrate the majority of nutrients. Old rice is very rich in nutrients, vitamins, fiber ... Vitamins B1 and B2 convert sugars into energy. Niacin (nicotinic acid) transforms fats and sugars into energy. Anthocyanin is a kind of polyphenol that stimulates the metabolism of the human body, especially by helping to keep a beautiful skin. Old black rice is also extremely rich in minerals.

Mixed with white rice, cooking, between 5 and 20 %, it will color the white rice of a pink to purple color.

Our perfect combination : this rice must be rinsed before cooking. Rice starch, which gives it its flavor, shine and texture, is very delicate and dissolves easily in water. The same is true for anthocyanin in black rice.
It is therefore important to wash the mixture of white rice and black rice gently but also for a short time. 
Our rice producer recommends using 3 fingers of your hand and rotating the rice in cold water, in the washing container, 3 times. 
If the water is still a little cloudy, it does not matter: the residual starch is synonymous with flavor. 
Ideally, the water for washing and cooking rice should be shallow water. Do not hesitate to use water passed to the softener to preserve its rice flavors.
After washing, let soak 30 minutes before cooking.

Chiba, Japan
200 g net
100 % ancient black rice (Oryza sativa L.)
in a dry and cool place
pesticides free

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