Black Rice, often called the “forbidden rice,” is an exotic variety cultivated in parts of Upper Assam, particularly Tinsukia, Dhemaji, and Golaghat. The rice grains are deep purple to black due to the presence of anthocyanin, a powerful antioxidant.
Traditionally used during festivals and special occasions, this rice has a mild nutty flavor and turns deep purple when cooked. It’s prized for its high nutritional value, being rich in iron, protein, fiber, and antioxidants.
Farmers in Assam grow it organically, and it’s often used in pitha (rice cakes), kheer, and traditional desserts.
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