The color fading of purple rice is a very normal phenomenon. Basically, everyone will lose color when buying purple rice. This is because purple rice contains anthocyanins, which are mainly contained in the appearance of purple rice. At this time, washing purple rice with water will make anthocyanins dissolve in water and make water purple.

When washing purple rice, don't use too much force, just put the purple rice in water and gently stir it with a spoon for several times, which can not only remove bacteria and dust on the surface of purple rice, but also retain anthocyanins in purple rice to the maximum extent.

Selection and identification of purple rice;

Due to the limited production and high value of purple rice, most of the purple rice sold in the market is black rice (10% black rice with glutinous rice) or black rice (black rice-like) with 3-5% pure natural purple rice is not pure Mojiang purple rice.

Pure Mojiang purple rice is slender and full and even. Appearance color is purple white or purple white with small purple blocks. Washing water with water is black (actually purple). Grasping by hand is easy to leave purple and black in the fingers.

After scraping off the color blocks on the rice grains with nails, the rice grains are still purple and white. Pure purple rice cooked and eaten is crystal clear, transparent and sticky, which can make the broken rice continue after steaming. The entrance is sweet and delicate, and the taste is good.

The appearance of black rice is bright, and black covers the whole grain. The color of rice grains is the same as that of rice after the color blocks are scraped off with nails.