is an unprocessed, short grain, that is purplish in color. It is also referred to as forbidden, sticky or sweet black rice.
- Black rice bran contains high levels of the antioxidant anthocyanins. Anthocyanin is a water-soluble antioxidant that is common in blue and purple fruits. The American Chemical Society reported that you can eat 10 spoonfuls of steamed black rice to get the same amount of anthocyanins you would by eating a spoonful of fresh blueberries. (Those amazing blueberries!)
- Black rice has high fiber content because the bran is intact and is not processed
- Black rice also contains many essential vitamins and minerals. It contains high amounts of vitamin E, a fat soluble vitamin with antioxidant properties. Like most whole grains, black rice is a rich source of the B vitamins.
- Chronic inflammation is associated with diseases such as heart disease, rheumatoid arthritis, Alzheimer’s disease and many others. Black rice bran may help reduce inflammation.
I haven’t priced this rice at Whole Foods yet, but 6 15-oz packs from Amazon are around $22 (so about $4/lb).
- American Chemical Society; Black rice bran may help fight disease-related inflammation; Journal of Agriculture and Food Chemistry; October 20, 2010
- Mayo Clinic; Food Sources the Best Choice for Antioxidants; Donald Hensrud; June 5, 2009
The fiber content of Black Rice is similar to Brown Rice, so not really optimal with our Good Carb Formula:
Good-Carb formula: Multiply total fiber per serving by 10. The resulting number should exceed the total Carbs per serving. The higher it is than total carbs, the slower it will break down and the less it will spike blood sugar.
But due to its antioxidant benefit, you can allow yourself a 1/4 c. a couple of times a week. Cook with coconut oil and chopped veggies, or eat with a protein to further slow down the glucose effect. OR for a treat, make Mochi Balls!
- 2 c. organic Black Sweet Rice
- 1-3/4 c. Water (or Green tea, or half Blueberry juice)
- 1/2 c. Xylitol (skip for savory Mochi)
- 1/4 c. canned organic Coconut Milk
- Seasoned, cooked organic Portobello. Shiitake or Maitake Mushrooms
- Seaweed and dash of ginger
- Baked organic Tofu and splash of Tamari
- Bean paste
- Almond butter
- A dollop of low-sugar Fruit Spread
Preheat the oven to 325ºF, 170ºC.
Soak rice in water and coconut milk Then put in blender, bit at a time, processing until all is well blended. .
Pour batter in to a metal baking dish lined with foil, and then with parchment paper. Grease parchment paper with coconut oil.
Top with another greased sheet of parchment, so it’s touching the batter, and another piece of foil right against the parchment so they are touching.
Bake for 1 hour.
Let Mochi cool for an hour, then remove from pan inverting onto a surface dusted with potato starch. Be careful as Mochi will be super sticky.
Form into balls with filling of your choice, or cut into tiny squares dusting with potato starch.
You can toss Sweet Mochi on cereal, a top no sugar Sorbets, or enjoy as is with Green Tea!
Savory Mochi can be added to soups and stews, or filled and enjoyed as a snack.
~ Itadakimas! ♥