ž cup black glutinous rice

Black glutinous rice, also known as black sticky rice, forbidden rice, or glutinous black rice (scientific name Oryza sativa var. glutinosa), is a short-grain variety of rice cultivated primarily in Southeast Asia, particularly in Thailand, Laos, and parts of China. The grain is characterized by its dark purple-black hull and bran layer, which contain high concentrations of anthocyanins—the same pigments found in blueberries and blackberries. When cooked, the rice grains remain distinct but become slightly sticky due to their high amylopectin content, though less sticky than white glutinous rice. The flavor profile is mildly sweet with subtle nutty undertones, and the texture is tender yet chewy. Historically, this rice was reserved for royalty and was known as "forbidden rice" because commoners were restricted from consuming it in ancient China.

The bran and hull contain significantly more fiber and antioxidants than white or brown rice varieties, contributing to its distinctive appearance and nutritional profile.

Black glutinous rice is primarily used in Southeast Asian cuisines, where it features prominently in both savory and sweet preparations. In Thailand and Laos, it is commonly served as a standalone dish, particularly in sweet applications such as black sticky rice with mango (khao man mamuang), where the rice's slight sweetness complements the fruit. The rice also appears in rice puddings, coconut milk-based desserts, and ceremonial dishes throughout the region. In Chinese cuisine, it is incorporated into traditional medicines and soups valued for their supposed health benefits. The grain's striking color makes it visually distinctive in rice bowls and grain-based salads, and it pairs particularly well with coconut milk, palm sugar, and tropical fruits.