Black Rice

Black rice is a distinctive whole-grain rice known for its deep black-purple color, medium-length grains, and firm, slightly chewy texture. Unlike white or brown rice, black rice retains its dark outer bran layer, which gives it a nutty flavor and a naturally earthy sweetness. The grains remain well defined after cooking and turn a dramatic deep violet as their pigments release into the cooking liquid.

Black rice is valued both for its visual impact and its structure. It works especially well in grain salads, side dishes, and composed plates where contrast in color and texture is desirable. It pairs naturally with seafood, vegetables, mushrooms, and citrus-forward dressings, and can also be used in sweet preparations such as rice puddings or fruit-based desserts, where its subtle sweetness and chewy bite stand out. Because it releases very little starch, it does not become creamy or sticky, making it ideal for dishes that call for separated grains.

To cook black rice properly, it should be simmered gently in plenty of water or broth, using about 1 part rice to 2–2.5 parts liquid. Cooking time is longer than white rice, typically 35–40 minutes, until the grains are tender but still slightly firm at the center. Sivaris grows this rice in the protected Albufera Natural Reserve near Valencia, where careful cultivation and milling preserve the grain’s structure, color, and performance in the kitchen.