Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.

There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurut ong black glutinous rice,^[1][2] and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India.

In Bangladesh it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.^[3] The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.^[4]

Black rice, also known as purple rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.

There are several varieties of black rice available today. These include Indonesian black rice, Philippine heirloom balatinaw black rice and pirurut ong black glutinous rice,^[1][2] and Thai jasmine black rice. Black rice is known as chak-hao in Manipur, India.

In Bangladesh it is known as kalo dhaner chaal (black paddy rice) and used to make polao or rice-based desserts. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food.^[3] The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste.^[4]