What is ancient rice?

• It is a variety of ancient rice (oryza sativa L.) with a low yield

• When cooked, the rice is coated in its floral husk. The rice is winnowed when harvested and then dried.
  
  

Due to its low yield, the ancient rice was declared a weed by the Meiji government. Since then its production has considerably diminished, almost to the point of becoming a mere curiosity.

Recent agricultural advances in Japan, as well as the practices of hybridisation and rice variety selection, mean that today yields are three times higher than before.

To what do we owe the resurgence of ancient rices?

• The majority of the nutrients are concentrated in the rice germ and bran
• Ancient rices are very rich in nutrients, vitamins and fibre

Vitamin B1 and B2 convert sugars into energy.
Niacin (nicotinic acid) converts fats and sugars into energy.
Anthocyanin is a type of polyphenol that stimulates metabolism in the human body, especially good for the skin. Ancient black rice is also extremely rich in minerals.

How to use ancient black rice or ancient black rice powder

Ancient black rice powder:

• 5% in brioche or bread dough will give the finished product a nice pastel purple colour
• 20% in wheat flour will give your pasta a black colour
• 7 % in wheat flour will give your pasta a grey colour

Depending on the pH of your mixture, adding ancient black rice powder will make:

• With 20%: a dark purple colour
• With 2-5%: a burgundy colour
• With 2-5% and a little vinegar or other acidic liquid: a pink colour

To give your white rice colour and flavour, add 2 to 20% black rice: The white rice will then take on a light pink to dark purple colour depending on the amount added.

Advice for rinsing your rice before cooking:

• Rice starch, which gives it its flavour, shine and texture, is very delicate and easily dissolves in water. The same goes for the anthocyanin in the black rice.
• So it is important to wash the mixture of white and black rice gently but also not for too long.
• Our rice producer recommends using 3 fingers to rotate the rice in cold water 3 times. If the water is still a bit cloudy, it doesn't matter, residual starch adds to the flavour.
• Ideally, the rice washing and cooking water shouldn't be too hard. Don't hesitate to use softened water to preserve the flavours of the rice.
• After washing, soak for 30 minutes before cooking.