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Description
The medium brown rice is a variety born from the cross between an Asian black rice and an Italian rice. Its grains are ebony-black in color, due to the dark pigments of the outer hull where the anthocyanins – precious antioxidants – are concentrated. It is delicate in flavour and aroma.
Black rice is naturally gluten-free and contains both vegetable protein and lysine – an essential amino acid lacking in other grains. It is also rich in fiber and mineral salts and contains a much lower glycaemic index compared to white rice types.
It takes longer than the classic white rice to cook and is characterized by firm and consistent grains.
