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Also known as: Forbidden Rice, Purple Rice, Black Rice; also called Chak-hao (Manipur) and Kavuni Rice/Kavuni Arisi (Tamil Nadu) in India (names vary by region).
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Scientific name: Oryza sativa (black-bran rice varieties; some are glutinous).
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What it’s known for: Deep black grains that turn purple when cooked, due to anthocyanin pigment in the bran.
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Taste & texture: Mild, nutty flavor with a pleasantly chewy bite (similar “whole grain” feel).
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How it’s used worldwide: Great for rice bowls, salads, pilaf, sushi-style dishes, and also in porridge/pudding and desserts (glutinous types are often used for sweets).
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Cooking basics: Rinse well; optional soak 30–60 min for softer cooking, then simmer until tender and fluffy.
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Awafi Mill quality: Whole black rice—cleaned and packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
