Black rice

The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin pigment found in food.

[2] The grain has a similar amount of fiber to brown rice and like brown rice, has a mild, nutty taste.

Its dark purple color is primarily due to its anthocyanin content,[4] which is higher by weight than that of other colored grains.

[5] It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.

Black or forbidden rice has been available for general consumption for centuries since such customs would have been in place within China.