The color will fade.

1. Appearance: The grains of authentic black rice vary in color from dark to light. There is a small amount of lavender in a handful, while the color of dyed black rice is uniform.

2. Touch: Authentic black rice is brown rice with grooves on the rice that can be touched and seen.

3. Rice heart: The rice heart of normal black rice is white, that is, the "face" of black rice is black and the "heart" is white, but the dyed black rice has a "face" black and "heart" Also black. This is because the core of ordinary rice is transparent, and the color of the dye will penetrate into the core.

4. Appearance: Use your fingers to scrape the rice skin. Authentic black rice should have flaky skin, while bad black rice will be powdery or have no skin (if it is dyed rice) of).

5. Soaking in water: Natural black rice has water-soluble pigments, which will fade when immersed in water. The rice soaking water is purple-red or closer to lavender. If the soaked water is like ink and is still black after dilution or even stains the utensils and hands, it is probably fake black rice.

Black rice content explanation:

Black rice is a processed product of black rice. Compared with indica rice or japonica rice, it is a characteristic variety formed by long-term cultivation of the gramineous plant rice. Black rice The appearance of rice grains is oblong, with gray-brown rice husk. There are two types of grains: indica and japonica. Black rice is non-glutinous rice.

Black rice is black or dark brown. It is rich in nutrients and has high food and medicinal value. In addition to cooking porridge, it can also be used as a variety of nutritious foods and wine. It is known as the "black pearl" and "the most popular rice in the world". "King" reputation. The most representative black rice from Yangxian County, Shaanxi [1] has been known as "medicine rice", "tribute rice" and "longevity rice" since ancient times.

Black rice has a long history of cultivation and is an ancient and valuable rice variety in China. According to legend, it was first discovered by Zhang Qian, the Marquis of Bowang, in Yang County, Shaanxi during the reign of Emperor Wu of the Han Dynasty more than 2,000 years ago.

Every year after autumn, once the black rice matures, every family cooks porridge to try it. The rice soup is as black as ink and has a faint medicinal smell in your mouth. It is particularly refreshing and appetizing. Over time, people have rich experience in eating black rice. When cooking porridge, add gastrodia elata, white fungus, lily, rock sugar, etc., which is better than nectar and jade liquid. It is a good meal for entertaining guests. Patients with dizziness, dizziness, and anemia take it regularly and their symptoms are significantly reduced. It is especially suitable for dietary therapy for the elderly with sore waists and weak knees and weak limbs, so black rice is also called "medicated rice".