If you’ve ever eaten black rice, then you can appreciate its nutty, slightly sweet taste, chewy texture and exotic purple-black hue. But this unique rice is more than delicious, it’s incredibly healthy — and increasingly considered a “superfood” among rice.

Black rice may be long-grain, medium or short-grain. Grown on a small scale, black rice has never been as common as other types, including white, brown and red rice. 

Early research suggests that black rice is even more powerful than blueberries in its antioxidant effects (if you can imagine that). It may also help boost immunity and protect your body against cardiovascular disease, diabetes and other conditions. Black rice is naturally free of gluten, a protein found in certain types of rice (like instant and flavored rice) and whole-grain products with wheat, rye and barley.

What gives black rice its dark colour? Black rice is especially high in nutrients compared to other types of rice. But it’s particularly rich in anthocyanins — powerful antioxidant pigments that protect your body’s cells from damage. Anthocyanins are what give this rice its unusual colour, similar to eggplant, acai berries, blueberries and Concord grapes.