Dragonfly Black Sweet Rice, 5-Pound, 80.0Ounce

Black Sweet Rice A Little Goes a Long Way! I've been eating this black sweet rice mixed with Nishiki sushi rice, and honestly I don’t notice any difference in flavor, woo! That’s actually great, because I’ve been wanting to add more fiber to my rice without changing the taste too much. It blends in really nicely, and I’ve been experimenting with the ratios to get it just right. The first time I used about 1/3 cup of black rice with 1 cup of white rice, and it came out very, very sticky and super purple. Still tasty, but the texture was a bit much for what I usually go for. On my second attempt, I used just one spoonful of the black rice with a little more than 1 cup of white rice, and it came out much more like Korean purple rice (heukmi bap) soft, slightly sticky, and a beautiful light purple color. That’s the sweet spot for me! Also, don’t be alarmed when you see a tiny bit of color come out while rinsing, totally normal ;-;b The anthocyanin, which gives black rice its dark color, is water soluble. So some of it will come out when you wash the rice. If you soak it, even more of that color will release into the water. Either way, it still cooks up great and gives your rice a gorgeous hue without affecting the taste much. I’m Hispanic, so rice and beans are a regular thing in my kitchen, and I’ve been trying to branch out and experiment a bit more. This black sweet rice has been a nice, easy way to do that. Plus, a little really does go a long way so 5 lbs will last me a while if im mixing only a spoonful per cup of white rice :p.

I love rice and when first heard about black (or red) rice as a healthier option I gave it a try and have never turned back. The taste is distinctive, but not at all overpowering or anything like that. I usually mix black rice with some regular/plain brown rice to make the black rice go farther (due to the cost factor) and that works really well for me. Some people will complain about the color of the water while cooking, etc., but from what I understand, that color indicates healthy nutrients (like red cabbage vs. green cabbage). This rice is a regular in my diet and will continue to be so.

This was our first purchase and use of black rice, which is reportedly rich in healthful antioxidants. Not all the grains are dark when viewed in the package, and that is normal. After preparation as suggested on the package, the cooked rice assumes a uniform dark blue-black color. The flavor is good, but not outstanding, but it has more character than ordinary white rice. After several uses, we found that cooking requires about 20% more water than for white or brown rice, and the cooking/steaming time is somewhat longer. Considering the probable health benefits [equal to or better than blueberries] of the anthocyanins which give it its color, we consider black rice to be a distinctly worthwhile purchase. A review of research on it can be found at [...], if you are interested. So far as I can tell, the research is valid and not hyping black rice.

Got this sweet black rice to make Korean mixed rice called japgokbap. It was the perfect size and great quality. I would definitely recommend this brand to others.

This rice was a beautiful color, very tasty. I made a rice dessert with what was left from dinner, and it was gone in a heartbeat. I love that it is so much more nutritious than white or brown rice, and the color is unique enough to grab the kids interest! I do recommend this rice!

Switching to a plant base diet, I was looking for some Healthy Ideas I really like the taste. anther bag is in my next order. super food update next bag was shipped with other loose items which ripped the bag and the box having a small hole in side lost rice and had rice mixed with other items if you are going to order this. order alone. maybe you will get a whole bag there seems like no way to report this to Amazon because it is food

Looks impressive while dry. Thought I'd make a fancy & unusual looking side dish but the black and red dye came off & it looked a mess when serving.

I can see why the Emperor would have wanted to keep this secret to himself! Nutty, flavorful, sweet, and full of what's good for ya, this rice is my new favorite, and at a bit over $2 a pound, I can afford to enjoy it. I bought this to make black rice pudding, a dessert I'd enjoyed at a Thai restaurant. First time (using a rice cooker with a Brown Rice setting) it came out perfect by following the directions (1 cup of rice to 2.5 cups of water). I added half a cup of sugar to a can of coconut milk. (Advise using just the creamy part at 70 degrees, leave the clear out, so it stays thick.) Pouring some of that over this rice was the perfect and quick dessert! Now let's hope they can keep on getting it without the price skyrocketing.