The Black rice originates from China, but is today cultivated in specific areas of the Po valley in Italy. It is a pleasantly aromatic wholemeal rice that cooks in 40 minutes, releasing a specialaroma somewhere between sandalwood and freshly-cooked bread. Its black colour, is a rare characteristic. According to legend, in the past Chinese farmers cultivated it only for the emperor and his court, it was appreciated it for its nutritional and aphrodisiac properties (also known as forbidden rice).
It is delicious boiled and flavoured with oil or butter or used as a side dish for fish or meat.