Description It is nutritious rice which derives its color from a purple black pigment called ‘anthocyanin’ in the husk of the rice. Our black rice variety raised without using fungicides, insecticides or chemical fertilizers. If you cook one spoon of the black rice into a cup of white rice it turns all the rice to a beautiful light purple color. The location and production The Kurobe River fan where the melting snow waters from the Tateyama mountain range flows is a great area for cultivating safe delicious rice. Our Koshirikari rice is carefully cultivated with significant reduction of agrochemical usage. Our suppliers keep newly harvested black rice at a temperature below 15°C. Preparation (black rice in white rice)
Prepare 30 grams of black rice per 300 grams of white rice.
Wash the black rice softly in water and then dispose the water. (repeat 3 times)
Soak the black rice in 100 ml of soft water overnight. (do not dispose as it contains anthocyanin)
Wash the white rice softly in water and then dispose the water. (repeat 3 times)
Soak the white rice in enough soft water for 30 min and then dispose the water.
Put the soaked black with the colored water (do not dispose as it contains anthocyanin), the white rice, and additional 300 ml of soft water into a pot with lid.
With the lid closed, heat it up to boiling, then cook it with slow fire for 15 min.
After stopping the heat, turn the rice upside down by a rice scoop and keep the lid closed for 15 minutes.
It’s done. Remove the lid. I-ta-da-ki-ma-su!
Combination / Situation As simple steamed rice or Onigiri together with Miso soup. Can try to cook black rice and brown rice together as well. Making black rice salad is also recommended.