Black rice (also known as longevity rice and purple rice) is a range of rice types of the species Oryza sativa L. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanin antioxidants found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.
In China, black rice is claimed to be good for the kidney, stomach, and liver. 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 making porridge, dessert, traditional Chinese black rice cake, bread, and noodles.