Black rice will lose color when washed. This is because the black color on the surface of natural black rice is water-soluble pigment (anthocyanin), and the higher the water temperature, the more unstable it becomes. This means that the black rice will lose color during the cooking process. The identification method of high-quality black rice is as follows:

1. Identification of white vinegar. Take some black rice and drop white vinegar on it. After a few minutes, a red color will appear, which proves that it is real black rice. Because the anthocyanins and acid on the surface of black rice will react chemically, it will appear a color similar to red wine.

2. Smell the smell of black rice. Take a small amount of black rice in your hand, breathe hot air into the black rice, and smell its smell immediately. High-quality black rice has a normal fragrance, while black rice with slight other odors or sour, mildew, or rotten odors is generally inferior and inferior.

3. Scrape the surface of the black rice. If you don’t know whether black rice is genuine or not and suspect it is colored, the identification method can be to remove all the cortex on the surface of black rice and observe the color of the rice grains. If it is white, it is real black rice, otherwise it may be dyed. Black rice. This is because the black color of black rice is concentrated in the cortex and the endosperm is still white, so this method can be used to identify it.