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Black rice


Black rice (also known as purple rice) is a range of rice types of the species Oryza sativa L., some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, an Indian state on the eastern border with Myanmar, where desserts made from black rice are served at major feasts. Black rice is a source of ironvitamin E, and antioxidants. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.

Black rice has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content,which is higher by weight than that of other colored grains. It is suitable for creating porridge, dessert, traditional Chinese black rice cake, bread, and noodles.

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  • The product of rice

          The product of rice which are currently available to supply consists of 5 different type of rice.

                 Jasmine Rice (All strains) 

                 White Rice (All strains) 

                 Glutinous Rice (All strains) 

                 Value Added Product, such as, Quick Brown Rice, Vitamin Plus Rice, Jasmine Green Tea Rice. 

                 Particular species of rice, such as, Basmati rice and Japonica Rice.

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