Red - Purple - Black Rice

Here’s a concise description for each type of rice:

Red Rice

Red rice gets its name from its reddish-brown bran layer, which remains intact, making it more nutritious than white rice. It has a nutty flavor, a chewy texture, and is rich in antioxidants, particularly anthocyanins, which are known for their anti-inflammatory and anti-cancer properties. High in fiber, vitamins, and minerals, red rice is often used in health-focused dishes, salads, and hearty bowls.

Purple Rice

Purple rice, often called “forbidden rice” or black rice when raw, develops a rich purple hue when cooked due to its high anthocyanin content. It has a slightly sweet, nutty flavor and a sticky texture, making it ideal for desserts, sushi, or pilaf. Packed with antioxidants, iron, and vitamin E, purple rice is celebrated in traditional and modern cuisines for its health benefits.

Black Rice

Black rice, also known as “forbidden rice,” has a deep, dark color that turns purplish-black when cooked. Its unique color comes from anthocyanins, powerful antioxidants. It has a slightly sweet, earthy flavor with a sticky texture, making it suitable for both savory and sweet dishes. Black rice is nutrient-dense, high in protein, fiber, and essential minerals, earning it a reputation as a superfood.