A Complete Survey of Black Rice Origins: A Full Analysis of Major Producing Regions at Home and Abroad

Black rice is a special variety of rice. Because its seed coat is rich in anthocyanins, it takes on a black-brown or purple-black color, and it has long been known by the flattering names black pearl and tribute rice. Its cultivation is mainly concentrated in Asia, with China being one of the most important producing regions, while countries in Southeast Asia and South Asia also grow it on a considerable scale.

Within China, black rice is grown across a fairly wide range of regions. Yang County in Hanzhong, Shaanxi, is especially well known; the area has a long history of growing black rice, and the grain it produces is plump and delicately fragrant, making it a traditional famous local product. In addition, Yunnan, Guizhou, Guangxi, Hunan, Jiangsu and other places all grow black rice. These producing regions have warm, humid climates and abundant water, making them very suitable for rice cultivation. In the Taiwan region, farmers in the Hualien and Taitung areas also cultivate black rice, often combining it with organic and eco-friendly farming methods, gradually forming a local specialty.

Abroad, India is one of the traditional sources of black rice, and the local area has a long-standing custom of growing and eating it. Tropical countries such as Thailand, Laos, Vietnam and the Philippines also cultivate it, and black rice is often classified among glutinous rice ingredients and used to make desserts and festival foods, with flavors and uses that vary from place to place.

When it comes to buying and eating black rice, many people notice that the water turns dark when the rice is rinsed. This is actually the normal phenomenon of anthocyanins in the seed coat dissolving in water, so there is no need to worry too much. With genuine black rice, the inner core of the grain is mostly white after the outer skin is scraped away, whereas dyed rice tends to be the same color inside and out, which can serve as a reference for telling them apart. In addition, the outer skin of black rice is rather hard, so soaking it in clean water for a few hours before cooking will make the cooked rice softer and more glutinous, and its nutrients easier to absorb.