Black Rice is a traditional rice variety cultivated in several parts of India and known for its naturally dark-colored grains. The grain retains its outer bran layer, which gives it the characteristic black or deep purple appearance. Farmers associated with Kalsubai Millets grow this rice using natural farming practices without chemical fertilisers or synthetic pesticides.

In home kitchens, black rice can be cooked as steamed rice or used in simple rice preparations. The grains are relatively small and remain separate after cooking, making them suitable for dishes such as khichdi and other rice-based meals. Its non-sticky texture allows it to be used in everyday cooking where separate grains are preferred.

According to the Indian Food Composition Tables (ICMR-NIN), rice is a source of carbohydrates and contains small amounts of plant protein. These nutrients include naturally occurring carbohydrates and protein present in cereal grains. [VERIFY: ICMR-NIN micronutrient data for black rice]

Choosing naturally grown rice from Kalsubai Millets means the grain is sourced directly from farmers rather than large commercial supply chains. The rice is cultivated without chemical fertilisers or synthetic pesticides and supplied through a farmer producer company. This sourcing approach supports farmer income while helping maintain transparency about how the grain is produced.

Source: Indian Food Composition Tables — ICMR, National Institute of Nutrition, Hyderabad