Always soak the Black Rice overnight before cooking.
Cook the Black Rice in an open vessel, avoiding a pressure cooker.
Best suited as desserts like Kheer, Payasam, Pudding, Sauteed with Veggies, as Sushi Rice and as puffed rice or flakes as well.
Royal Rice from Manipur
The forbidden rice. This mysterious name can be traced back to ancient China, where this black variety of rice was eaten by Chinese royals to benefit their kidneys, stomachs, and livers, until a small group of noble Chinese men acquired all of the grain and kept it from the general populace. As a result, black rice was only owned by the aristocracy and the wealthy in Ancient China. The cultivation of black rice continued, but only in small quantities and under strict supervision, catering exclusively to the upper classes. It earned the infamous moniker "forbidden rice" because ordinary people were not permitted to cultivate or consume it.
The King of Fibre Rich Rice Varieties
Chakhao in the Manipuri language means "delicious rice". Along with its distinct taste and flavour, being an unpolished rice it is high in fibre and a natural chemical called anthocyanin which increases its antioxidant properties. Due to these factors, black rice a recommended option for diabetic patients.
From the Local Maitei Manipur Community
Chak hao Black Rice is a culturally important and stress tolerant traditional rice variety from Manipur, which plays a significant role in the socio-cultural practices of the local Meitei community.
Culturally for the Meitei community of Manipur, abandoning cultivation of black rice before three years of its consecutive cultivation is considered a taboo.
Storing the Rice as Straw Structure
Black rice is generally stored by creating cylindrical straw structures which are extremely strong and hold together for more than a year.
Chak hao Black Rice is a culturally important and stress tolerant traditional rice variety from Manipur, which provides not only nutraceutical benefits, but also plays a significant role in the socio-cultural practices of the local Meitei community.
Royal Rice from Manipur
The forbidden rice. This mysterious name can be traced back to ancient China, where this black variety of rice was eaten by Chinese royals to benefit their kidneys, stomachs, and livers, until a small group of noble Chinese men acquired all of the grain and kept it from the general populace. As a result, black rice was only owned by the aristocracy and the wealthy in Ancient China. The cultivation of black rice continued, but only in small quantities and under strict supervision, catering exclusively to the upper classes. It earned the infamous moniker "forbidden rice" because ordinary people were not permitted to cultivate or consume it.
The King of Fibre Rich Rice Variety
Chakhao in the Manipuri language means "delicious rice" and along with its distinct taste and flavour, it has high nutraceutical properties such as antioxidant, anticarcinogenic, fibre, vitamin and mineral contents.
From the Local Maitei Manipur Community
Chak hao Black Rice is a culturally important and stress tolerant traditional rice variety from Manipur, which provides not only nutraceutical benefits, but also plays a significant role in the socio-cultural practices of the local Meitei community.
Storing the Rice as Straw Structure
Black rice is generally stored by creating cylindrical straw structures which are extremely strong and hold together for more than a year.
Chak hao Black Rice is a culturally important and stress tolerant traditional rice variety from Manipur, which provides not only nutraceutical benefits, but also plays a significant role in the socio-cultural practices of the local Meitei community.
Traditional Processing of Chak Hao Black rice
6 Key Benefits Of Chak Hao Black Rice
For a healthy body and healthy mind
have a Question? We're here to Help!
Still have questions? Call us at 9372029662 or email us at taste@monksbouffe.com
1. How to cook Chak hao Black Rice
2. What is the soaking time for Chak Hao Black Rice?
The minimum soaking time for Black Rice is 12-14 hrs (overnight).
3. What is the Glycemic Index for Chak Hao Black Rice?
The Glycemic Index for Chak Hao Black Rice is 50.
4. What Is Glycemic Index?
Glycemic index is a number. It gives you an idea about how fast your body converts the carbs in a food into glucose. The smaller the number, the less impact the food has on your blood sugar.
55 or less = Low (good)
56- 69 = Medium
70 or higher = High (bad)
5. Is the Chak Hao Black Rice Polished or Unpolished?
The Monks Bouffe Chak Hao Black Rice is unpolished which makes it a high fibre rice.
6. What is the difference between polished and unpolished variety of Black Rice?
When the outer bran of black rice is removed by polishing at a rice mill, it is known as polished black rice. Unpolished black rice has higher nutrition value as it contains fibres that help with digestion.
Monks Bouffe Knowledge Guide
• Region/Terrain: Manipur, India
• Colour of Kernel: Black/Dark Purple
• Dehusk Status: Unpolished
• Process: Hand Pounded
• Grain Size/Type: Medium to Long
• Properties: Aromatic/Scented Rice Variety
History Can Be Fun to Know!
- Historically, Black Rice was supposed to be a royal delicacy and forbidden for common people in Asian countries such as China & Indonesia. As legends have it, during the imperial period in China, common people were not allowed to cultivate/store black rice without the approval of the authorities and hence it was called forbidden rice.Historically, Black Rice was supposed to be a royal delicacy and forbidden for common people in Asian countries such as China & Indonesia. As legends have it, during the imperial period in China, common people were not allowed to cultivate/store black rice without the approval of the authorities and hence it was called forbidden rice.
Fun Facts!!
- Culturally for the Meitei community of Manipur, abandoning cultivation of black rice before three years of its consecutive cultivation is considered a taboo. Culturally for the Meitei community of Manipur, abandoning cultivation of black rice before three years of its consecutive cultivation is considered a taboo.
- Recently, the GI Tag was awarded to the black rice grown in Manipur. The designation of having a geographical indicator, or GI, can be bestowed on any product, including food, that is recognised as being particularly prominent in a specific location.
- The presence of the pigment anthocyanin contributes to the rice's distinctively intense purple hue. This pigment is responsible for the black or purple hues of brinjal and blueberries. In fact, this rice has a high anthocyanin concentration. The rice appears black when raw, but when cooked to make porridge, desserts, or even steamed, the colour changes to a bright purple.