Italian black rice is a whole-grain rice with a blackish to dark purple hull. It has a nutty flavor and chewy texture and is used in Northern Italian cuisine in dishes such as salads and risottos. It can be found in Italian import stores and specialty markets and should be used within six months of purchase. Some black rice is dyed with squid ink.
Italian black rice is a medium-grained variety of rice with a blackish to dark purple hull. It is closely related to Asian black rice, although it tends to be slightly less glutinous when cooked than the Asian variety. Like other whole foods, this rice is packed with vitamins and minerals, an excellent dietary choice, and an unusual addition to the dinner table. Italian import stores and specialty markets may stock Italian black rice, and the Asian variety can generally be used in recipes that call for the Italian version if you’re having trouble finding real Italian black rice.
The hull of black rice varies in color; some producers grow a more russet-colored version of black rice, while in other places the rich is a rich, charcoal black. In all cases, this rice is sold as a whole grain food; if the husks are removed, it becomes regular medium-grain white rice. As the black rice cooks, it slowly turns purple, developing a heady aroma and rich, nutty flavor. Well-cooked Italian black rice will have a thick, chewy texture.
Northern Italian cuisine features black rice more than the cuisine of other regions. Rice can be served as a side dish or used hot and cold in salads, risottos and a range of other foods. Many cooks like to pair black rice with fava beans, when beans are in season, creating a very distinctive dish with an intensely nutty and rich flavor.
Like other brown rices, Italian black rice can go rancid if not handled properly. Ideally, you should plan to use the rice within six months of purchase, and keep it refrigerated if you want it to stay fresh. Be sure to wash the black rice thoroughly before using, to remove any adhering plant material or dirt. If you soak black rice for several hours or overnight before cooking, it will drastically decrease the cooking time; otherwise, plan to cook the rice for about an hour.
Another style of black rice is actually dyed with squid ink. Cuttlefish ink is a common food coloring in Italy; it often grows in pasta, for example. Black rice with cuttlefish ink can be found in Florence and other regions of Italy. Recipes for Italian black rice made with squid ink usually call for the cook to add ink, which is poured in while the rice is cooking so that the dye is absorbed. Black rice with squid ink is also popular in Spain.
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