Black Rice (unpolished) requires 5 to 6 hours soaking time to cook with 1: 2 raio of water.
Black rice contains more Vitamins B and E, niacin, calcium, magnesium, iron and zinc compared to white rice. It is rich in fiber and the grains have a nutty taste.
Black rice is indigenous to north-east India and is extensively grown in Odisha, West Bengal and Jharkhand. It is commonly eaten in Manipur because of its medicinal value.
It has anti carcinogenic properties and its bran soothes inflammation due to allergies, asthma and other diseases.