Directions for use: Black Rice: Black rice has a deep red color and usually turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content which acts as a potant antioxidant. Since black rice doesn't undergo any refining or processing, it is able to retain its antioxidants, vitamins, minerals, and fiber. It is expensive as it is not easy to grow and yields only 10% of the harvest of other rice varieties. Soak it in water for a minimum of 4 hrs and cook with 2.5 times of water on low flame directly (do not place a vessel) in a thick base cooker for 5 to 6 whistles and keep aside for 20 min before consuming. Can be used to make a delicious rice kheer and can also be used to make dal khichdi. It can also be coarsely ground and added to soups. Can also be added to dosa batter to make them healthier. How to Cook Rice Khichdi : Soak Black rice , Red rice and Brown rice Or any one or two of choice for minimum 4 hrs. In a cooker add dal of your choice , the soaked and washed rice and vegetables of your choice. Add 4 time the quantity of water and cook on medium flame for 4 to 5 whistles. Keep aside for 20 minutes and enjoy nutritious Khichdi with Rasam, Sambar or Kadi.
