Black round-grain rice (wild)

Black Tibetan rice has round, unpolished grains that have a nutty taste and great nutritional value. This rice grows in remote areas of Tibet and is harvested by hand. Interestingly, in ancient China, along with the great nutritional value of this rice, the properties of a strong aphrodisiac were also attributed – that's why only the emperor had the right to eat it. 

Today, black Tibetan rice is part of various mixtures, including rice. It is also often used in traditional dishes. 

Black rice is cooked a little longer than usual – 30-40 minutes. At the same time, during cooking, it acquires a dark maroon color.