Heirloom Thai Black Rice by Rebirth Rice, 100% all natural, 4lb (64oz), VACUUM SEALED | NON-GMO & Direct Trade Heirloom Black Rice 4 Pound (Pack of 1)

Name: Heirloom Thai Black Rice 4lb by Rebirth Rice | 100% Natural, Vacuum Sealed, Non-GMO | Direct Trade & Sustainable | Pack of 1
Brand: Rebirth Rice
SKU: US-GR-AM-B01K5466E4
Price: 59.99 USD
Availability: InStock

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Heirloom Thai Black Rice by Rebirth Rice, 100% all natural, 4lb (64oz), VACUUM SEALED | NON-GMO & Direct Trade Heirloom Black Rice 4 Pound (Pack of 1)

Regular Price: US$74.99

Special Price US$59.99

Availability: In stock

Supplier: Rebirth Rice

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Dried Grains & Rice White

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order Thai black rice online from Rebirth Rice

order Thai black rice online with Rebirth Rice

Rebirth Rice is a start-up founded in 2016 by a young couple. He is a physician, she loves to cook. We are based in Chiang Mai, Northern Thailand where we have partnered with an organic rice growing cooperative in Phrao district (nearby our home). In Seattle we started Rebirth Rice LLC in order to import small batches of black rice.

Profile

A heirloom, deep dark, long grain, non-glutinous fragrant rice variety. Naturally grown and seed saved in Phrao, a fertile valley surrounded by Si Lanna national Park in Chiang Mai province, Northern Thailand.

Fragrant with a rich nutty flavor.
High in antioxidant: Anthocyanin 38.9mg/100g, Manganese 2.8mg/100g
High in mineral and fiber: Iron 1.9mg/100g, Magnesium 166.8mg/100g, Fiber 4.6g/100g
2 x 2lbs, vacuum sealed


GMO vs seed saving Seed ownership by farmers, and therefore securing biodiversity and food supply, cannot be underestimated. One of our objectives is to only select farmers who have been following this traditional practice over a longer period of time (our role in the exchange of seeds is minor). We are in favor of both heirloom and naturally cross-pollinated seeds and don't grow GMO. Note that since 2008 the Thai government and the academic world pledged to keep Thai rice GMO free. As a result GMO rice can neither be grown nor exported.	Storage and vacuum packing Any type of pigmented rice which is not packed vacuum, can be stored in dry and cool conditions for around 18 months, while vacuum packed pigmented rice easily holds for more than 36 months.	Organic rice - university lab results We yearly (and randomly) analyze 4 groups of agrochemicals (before 2020 every 2-3 years). Tests are done either by the Central Lab (Thailand) Co., Ltd. Chiang Mai Branch (ISO 17205 accredited) or at the lab services of Maejo University. So far the results have been excellent and reports can be consulted online. Reach out and we will share the official documents.

The Phrao cooperative

Phrao, a valley surrounded by the mountains of Chiang Mai's Si Lanna National Park. The cooperative is a cluster of 6-7 smallholder families and tends to multiple plots of land, totaling around 50 acres. Rice is grown during the Monsoon season only.

Black rice nursery

18 days young seedling, which were transplanted 3 days later. Phrao, 2019.

Transplanting

On day 20 young seedlings are transplanted from the nursery into the rice fields. It takes another 90 days for the plants to flower and grow mature, firm rice grains. Phrao, 2020

Mature black rice grains

Black rice plants near the end of the growing stage. Phrao, 2020

About Phrao

Black rice nursery

Transplanting seedlings

Ready for harvest

vinegar test for black sticky rice with Rebirth Rice

Why blackIs black rice milledGluten-free

First question, similar to blueberries, sweet potato and poppy flowers, it's ANTHOCYANIN (part of a family of plant pigments and a powerful antioxidant, anti-inflammatory) that colors rice black-purple-reddish. Second, yes, black rice is partially milled: only the outer, inedible layer is removed (='husked' rice). Therefore, black rice is a WHOLE GRAIN with all nutrient-dense parts of the grain kernel preserved. Last, rice contains NO GLUTEN and is an excellent starch for anyone with gluten allergy or sensitivity such as celiac disease.

Why soaking and cooking colors water black-reddish

Anthocyanin is WATER-SOLVABLE, therefore mixes with water. Simple as that. Note that anthocyanin is stored in the bran, a layer on the outside of the grain (in nature pigment is always located on the outer layers). The core of the grain contains the brown-whitish macro-nutrients (carbs, protein).

What about the vinegar test

Find out whether your rice is real and not dyed after harvesting. Easy to do with vinegar and a couple of minutes of your time. A little explanation: anthocyanin (see 'why black') is a pH INDICATOR, a molecule that when mixed with an acid, colors the solution reddish. Vinegar is such an acid solvent and therefore 'the vinegar test' is considered the GOLDEN STANDARD (AT HOME) to verify the authenticity of any colored rice variety. Dissolve some black rice in vinegar and in 3-5min the solution will color red.

LET'S COOK BLACK RICE. Suggestions on rice-to-water ratio.

Cooking time and instructions

Most common question asked, how much water does black rice need to boilYou may have a ratio that has been working out well for you, but here what we feel gives that ideal 'chewiness', not too hard, not moist either.

First absorption

Rice needs to absorb water in a 1:1 ratio. Simple. So, if you triple your batch of rice, then triple the volume of water.

Then, evaporation

While rice is being boiled some extra water evaporates, so you have to compensate this loss by adding 'some extra' water at start. This is a FIXED volume and depends on your cooking equipment.

To find out the exact volume, cook first 1 cup of rice with 1 cup of water. Taste and most likely you will find more water is needed. Do so by adding 1/4 cup of water, cover and simmer until all water is gone. Taste again. Repeat this cycle until you got the texture just perfect - probably between 1/4 to 3/4 of a cup.

Next time, go with a rice-to-water ratio of 1:1 and add this exact amount of water for evaporation.

On a stove/with a pot

Bring rice and water to a boil for 5min (use the same cup to measure water volume).

Cover and simmer (medium-low heat), for 25 min. Fluff the rice and simmer for another 5 min.

Turn off the heat, keep covered with lid and let the rice stand for 15 min so the grains can firm up.

With a rice cooker

We have been asked what's better: a rice cooker or a potWe feel rice is tastier when using a pot, but a rice cooker works just fine, and that's what we - and most people in Thailand - use most of the time.

It's so easy, just follow your rice cooker's rice-to-water ratio recommendation and once ready, the rice cooker will shut itself off while the rice is kept warm!