Black Rice, native of Asia, is so nutritionally beneficial that till XIX century only the emperors were allowed to eat it. In 1997, here in Italy, the Centro Ricerche Sa.Pi.Se succeeded in hybridize a variety of Asian Black Rice with a variety of rice of the Po Valley, and created riso venere, above all cultivated in Vercelli and Novara areas. This rice has small and fragrant black grains. Black rice is a great source of fibers, iron, vitamin E, potassium, silicium and antioxidants. Particularly, its bran hull contains one of the highest levels of antioxidants found in food. Black Rice has a low content of sugars and sodium, so it is suitable for people suffering for high pressure and/or diabetes. It is higly digestible and gluten-free, so it is suitable for coeliac people.
You can eat it alone, after cooking 30-40 minutes, or together with other types of rice, to make risottos and salads. It can also be grind and combined with other flours to make bread or pasta, or polenta. Or, with potatoes, to make gnocchi. You can even make an infusion and drink it.