Disadvantages Of Black Rice
Black rice is black in colour even without husk. However few varieties differ. For example, Black Japonica is sometimes brown on the outside and almost white under the hull. Thai rice, grown in the bank of river Yangzi River, looks purple when cooked than raw and is thinner and longer when compared with Chinese black rice. This kind of purple rice is used for sweet preparation in Asian culture. It is often known as Thai rice or purple rice rather than black rice.
Black rice disintegrates on prolonged cooking due to exceptionally high amylopectin content. Hence, Chinese black rice is never milled and always cooked with seed coat or hull intact. Traditionally, this black rice has been steamed in a bamboo tube for two hours. Nowadays, it is steamed for an hour or boiled for forty minutes. After cooking, it is allowed for twenty minutes to absorb any remaining water for the grains to separate.
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The consumption of black rice is highly influenced by sweet taste, chewiness, starchy consistency and retention of nutrients. Apart from it, black rice is also used Zhejiang variety vinegar making which is not aged in oak barrels but it is stored in ceramic jars. Wine making industries also make use of black rice for delicately scented variety
In traditional chinese medicine (TCM), chinese black rice is recommended for elderly patients as it increases their appetite and is a better treatment for digestive disorders for the elderly. In addition, it is used by diabetics and anorexia subjects. One of the common beliefs of consuming black rice is that it makes hair black and
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