Black Rice | Whole Grain

When you’re shopping for black rice with food allergies in mind, knowing exactly where and how it’s processed gives you the confidence to cook freely. Gerbs Whole Grain Black Rice is processed, packaged, and shipped entirely within our family-owned, dedicated allergen-free facility in Johnston, Rhode Island, free from all 14 major allergens including gluten, tree nuts, peanuts, sesame, dairy, and shellfish. No co-packers, no shared equipment. That is the Gerbs Guarantee.

Black rice (Oryza sativa L.) gets its striking deep purple-black color from anthocyanins, the same class of antioxidant pigments found in blueberries, blackberries, and red cabbage. In fact, the outer bran layer of black rice contains anthocyanin concentrations that rival or exceed many well-known antioxidant-rich berries. Historically cultivated in China, black rice was known as “forbidden rice”, reserved exclusively for Chinese emperors because of its rarity and believed health properties, with common people forbidden from growing or consuming it.

Today, black rice is prized by cooks worldwide for its dramatic color, nutty flavor, and nutritional density. It is naturally gluten-free, whole grain, and brings a visually stunning purple-black hue to any dish, its cooking water turns a deep indigo that can even serve as a natural food dye. Whether you’re managing celiac disease, tree nut allergies, multiple food sensitivities, or simply want a whole grain with exceptional antioxidant content, Gerbs Whole Grain Black Rice is a clean, traceable choice backed by a facility built specifically for allergy safety.

Black rice (Oryza sativa L.) is a whole grain rice variety whose outer bran layer is densely pigmented with anthocyanins, polyphenolic antioxidants that give the grain its characteristic deep purple-black color. Unlike white or brown rice, black rice is always consumed as a whole grain because the color and nutritional value reside entirely in the bran layer. Native to China, it has been cultivated in Asia for thousands of years and is sometimes called “forbidden rice” due to its historical restriction to imperial courts. Botanically it is the same species as white rice but a different variety selected over centuries for its pigmentation and distinct nutritional profile. It is naturally gluten-free and contains no wheat, with a nutty flavor, slight chewiness, and the dramatic characteristic of turning cooking water and any dish it touches a striking shade of purple.

Anthocyanins: Potent Antioxidant Pigments

The deep color of black rice is caused by anthocyanins, the same class of antioxidant polyphenols found in blueberries and blackberries. Research published in nutrition journals has found that black rice bran contains anthocyanin concentrations that are among the highest measured in any grain food. Anthocyanins are associated with antioxidant activity in laboratory and epidemiological research. The vibrant color of the cooking water is a visible signal of these compounds leaching from the bran. As with all foods, individual results may vary.

Iron for Oxygen Transport

Whole grain black rice provides approximately 1.4 mg of iron per ¼ cup dry serving. Iron is an essential mineral required for the formation of hemoglobin, the protein in red blood cells that carries oxygen throughout the body. According to the NIH Office of Dietary Supplements, adequate dietary iron intake is important for energy, cognitive function, and immune health. Pairing black rice with a source of vitamin C may enhance non-heme iron absorption from plant sources.

Whole Grain Fiber

Each ¼ cup dry serving of black rice provides approximately 3.4 grams of dietary fiber. Because black rice is always consumed as a whole grain, the bran is never milled away, it delivers the full fiber content of the original grain. Dietary fiber supports digestive regularity, feeds beneficial gut bacteria, and contributes to satiety after meals. This is fiber that white rice simply does not contain.

Plant-Based Protein

Black rice contains approximately 5 grams of plant-based protein per ¼ cup dry serving, higher than most common rice varieties. This protein contributes to overall daily protein intake and makes black rice a more nutritionally complete whole grain choice, particularly for those following plant-based or allergen-restricted diets who need to build protein from a broad range of whole food sources.

Zinc and Magnesium for Immune and Muscle Support

Black rice is a source of both zinc and magnesium. Zinc is involved in immune function, wound healing, and protein synthesis. Magnesium supports muscle and nerve function, energy production, and bone health. Both minerals are more bioavailable from whole grain foods when consumed as part of a varied diet that includes other mineral-rich plant foods. Black rice contributes meaningfully to daily intake of both across a normal serving.

As with all foods, individual results may vary. Gerbs makes no medical claims.

Serving Size: ¼ cup dry (45g) | Servings Per Container: varies by size

• Calories: 160
• Total Fat: 1.5g
• Sodium: 0mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3.4g (12% DV)
• Total Sugars: 0g
• Protein: 5g
• Iron: 1.4mg (8% DV)
• Zinc: 1.0mg (9% DV)
• Magnesium: 40mg (10% DV)

Percent Daily Values based on a 2,000 calorie diet. Data sourced from USDA FoodData Central.

Whole grain black rice has a distinctly nutty, slightly earthy flavor with a subtle sweetness that sets it apart from brown rice. The texture is slightly chewy, firmer than white rice but never tough when properly cooked. One of the most dramatic aspects of cooking black rice is the transformation of the cooking water: it turns a deep, vivid purple-indigo as the anthocyanins leach from the bran. Any dish made with black rice will take on a purple hue, which makes it visually striking in grain bowls, sushi, and rice puddings. The nutty flavor pairs well with both savory and sweet preparations.

Whole Grain Black Rice.

Stovetop Method

Rinse Gerbs Whole Grain Black Rice under cold water until the water runs clear (expect the rinse water to turn purple, that is normal and comes from surface anthocyanins). Combine rice with water at a ratio of 1 part rice to 1.75 parts water. Bring to a boil over high heat, reduce to a low simmer, cover tightly, and cook for 30-35 minutes. Remove from heat and rest covered for 10 minutes. Fluff gently with a fork.

Rice Cooker / Instant Pot

In a rice cooker, use a 1:1.75 water ratio and run on the brown rice or whole grain setting if available. For the Instant Pot, combine rice and water at 1:1.5, seal, and cook on High Pressure for 20 minutes with a 10-minute natural release. The result is a tender grain with a slight chew.

Serving Suggestions

Black rice works beautifully in grain bowls with roasted vegetables, avocado, and citrus dressing. Use it as the base for a striking rice pudding sweetened with maple syrup and coconut-free milk alternatives. It is excellent in sushi rolls, paired with pickled vegetables and allergen-free soy sauce alternatives. Try it as a savory side under roasted salmon or grilled chicken thighs.

Meal Prep

Cook a full batch and store cooked black rice in an airtight container in the refrigerator for up to 5 days. Note that the purple color will bleed onto other foods it contacts, store separately if presentation matters. Freeze in portioned bags for up to 3 months.

Store Gerbs Whole Grain Black Rice in a cool, dry location in an airtight container away from direct sunlight. Shelf life is 1-2 years dry. Cooked black rice keeps in the refrigerator for up to 5 days in an airtight container and can be frozen for up to 3 months. Note that the anthocyanin pigments will stain containers and other foods, use dedicated storage containers if possible.