Waterless Cookware Blog

In a previous post on the health advantages and benefits of long grain brown rice (see Rice: the Long and the Short), it was noted that parboiled non-milled varieties of rice preserve nature’s honest food value.

There is better news of course in Mother Nature’s pantry.  Ancient Chinese custom has it that a rare black  rice so tasty and nutritious of a kind, only emperors were allowed to eat it.

Although black rice is still relatively rare, it’s distinctive flavor and mix of robust antioxidants is now generally available.

If you’ve never heard of black rice, much less seen it, the dark-hued grain is now in supermarkets such as Whole Foods and appears to be gaining a foothold in kitchens and restaurants throughout the U.S.

Like brown rice, black rice is full of antioxidant-rich bran found in the outer layer (nutrients sadly sacrificed during the milling process to make white/quick-cook rice). Black Rice Bran contains antioxidants known as anthocyanins, purple and reddish pigments — found in blueberries, grapes, and acai — antioxidants linked to decreased risk of heart disease and cancer, improvements in memory, and other health benefits.

One spoonful of black-rice bran — or 10 spoonfuls of cooked black rice — contains a healthful amount of anthocyanins according to a new study recently presented  at the American Chemical Society, in Boston.  For those aware of acai health benefits, this is good news.  For information, links to the study and more:  Health.com via CNN

A reminder that waterless cookware retains the natural goodness of Mother Nature’s honest efforts–the only cookware capable of preserving 98% of Mother’s nutrient value.  Other cookwares simply can’t measure up to our waterless performance.   Cook healthy, eat honestly, and thrive.