Brown is good, but going black with rice can pack more antioxidants than a serving of blueberries and has more fiber and vitamin E than most nutrient-rich berries. A staple of Brazil’s national food pyramid, black rice has also been linked to a decrease in the risk of heart disease, cancer and is a great regulator of blood pressure, circulation and acts as a great, natural anti-inflammatory.
“Black rice is often not thought of as a health food, but it very well may be,” says Schuler. When the body takes in fat, it breaks it down by fatty acid oxidation. This can be hard on the liver if done without proper support. Antioxidants found in black rice can do the trick. Nutty and earthy in flavor, Schuler recommends adding black rice to what you are currently using—even a little mixed with brown rice—to begin. Soon you can make the transition to all black rice and only use brown to mix it up on occasion.