Rice is a staple food for billions of people around the world. There are many different varieties of rice that come in a range of colors, sizes, textures, and flavors. Two popular types of Thai rice are white Thai rice and black Thai rice. While both are fragrant varieties of jasmine rice grown in Thailand, there are some key differences between the two.
In this article, we will compare white Thai rice and black Thai rice side-by-side, looking at the following factors:
- Origins and history
- Appearance and texture
- Taste
- Nutritional value
- Price
- Cooking methods
- Popular uses
Understanding the distinction between these two types of Thai rice can help you pick the variety that is best suited to your cooking needs and taste preferences. Whether you are new to Thai cuisine or an experienced Thai food enthusiast, read on to learn more about white and black jasmine rice from Thailand.
Origins and History
Both white Thai rice and black Thai rice are varieties of Oryza sativa jasmine rice that were cultivated in Thailand.
Jasmine rice itself gets its name from the fragrant jasmine flower because of its pleasant floral aroma. There are many different types of jasmine rice grown across Southeast Asia, but Thai jasmine rice is considered among the highest quality.
White jasmine rice has been grown in Thailand for thousands of years. It emerged as an important export crop in the late 1800s when Thailand opened up trading routes with the West. White Thai rice remains the predominant type produced and consumed domestically in Thailand today.
Black jasmine rice has a much more recent origin. It is the product of crossbreeding research that began in the 1920s at Chumporn Rice Research Center in Thailand. Food researchers aimed to create a black-hulled rice with the same aromatic quality as white jasmine. The rice gained popularity in the 1960s and exports began in 1991. Today it is grown and consumed on a smaller scale than ubiquitous white Thai rice.
Appearance and Texture
The most obvious difference between white Thai rice and black Thai rice is their color.
White Thai rice has a translucent white color when raw. It turns an opaque white when cooked.
Black Thai rice has a very dark purple to black color. It retains its dramatic deep black-purple coloring even after cooking. The black color comes from anthocyanins, antioxidant pigments also found in blackberries, blueberries, and dark chocolate.
In terms of texture, black Thai rice tends to be slightly more sticky and chewy compared to white Thai rice. But both have the soft, tender texture characteristic of high-quality Asian jasmine rice.
When comparing grain length, white Thai rice grains tend to be slightly longer and thinner than the shorter, plumper grains of black Thai rice.
Here is a table comparing the visual differences:
| Rice Type | Raw Color | Cooked Color | Texture | Grain Size & Shape |
|---|---|---|---|---|
| White Thai rice | Translucent white | Opaque white | Soft, fluffy | Long, slender grains |
| Black Thai rice | Very dark purple/black | Dark purple/black | Sticky, chewy | Short, plump grains |
As you can see, the dark black-purple hue of black Thai rice is strikingly different than traditional white rice. These visual differences extend to dishes made with the rice. White Thai rice blends seamlessly into fried rice or coconut milk desserts. Black Thai rice makes a dramatic statement and adds vibrancy with its deep coloring.
Taste
Both white and black Thai jasmine rice share the fragrant, floral aroma that this variety is prized for. But there are some subtle taste differences between the two.
White Thai rice has a sweet, delicate flavor. It offers a pleasing subtlety that makes it versatile for absorbing and complementing other ingredients and sauces in savory dishes. White Thai rice porridge and desserts highlight the grain’s inherent sweetness.
Black Thai rice has a slightly more nutty, earthy taste. The anthocyanins that give it that gorgeous black-purple color also lend a more robust, full-bodied flavor. The grains offer a hint of maltiness reminiscent of brown rice but with the tender texture of white rice.
In short, white Thai rice hits clean, delicate notes while black Thai rice sings with richer, deeper flavors.
Nutritional Value
When it comes to nutrition, black Thai rice emerges as the winner. The anthocyanins that give it its color also provide major health benefits.
Here is a nutritional comparison of cooked white Thai rice and black Thai rice:
| Nutrient (per 100g) | White Thai Rice | Black Thai Rice |
|---|---|---|
| Calories | 130 | 160 |
| Fat | 0.3 g | 1.5 g |
| Protein | 2.7 g | 4.4 g |
| Carbs | 28.6 g | 34.4 g |
| Fiber | 0.4 g | 2 g |
| Antioxidants | Minimal | Very high in anthocyanins |
While white rice is mostly empty carbohydrate calories, black rice delivers more protein, healthy fats, and fiber. The big difference is in antioxidants. Black rice contains extremely high levels anthocyanins, which provide anti-inflammatory and anti-carcinogenic benefits. Studies show anthocyanins defend against chronic diseases including cancer, diabetes, heart disease, and cognitive decline.
So for nutritional quality, black Thai rice is by far the healthier choice. Just 1/4 cup provides more antioxidants than a full serving of blueberries!
Price
Across most markets internationally, black Thai rice comes at a higher price than more common white Thai rice. There are a few reasons driving these price differences:
- Rarity – Black rice is less commonly grown and imported compared to ubiquitous white rice. The novelty means it can command a higher price.
- Production – Lower yields and more difficulty growing black rice mean production costs are higher, passed onto consumers.
- Import costs – As a niche specialty ingredient, black rice is often imported directly from Thailand by specialty distributors, adding to costs.
- Processing – The husk and bran of black rice must be carefully left on during milling, requiring specialized equipment.
- Consumer demand – Health-conscious consumers are willing to pay premium prices for the nutritional benefits of black rice.
In the U.S., white Thai rice costs around $1 per pound, while black Thai rice goes for $3 or more per pound. That’s 3X as much. But fans of black rice don’t mind paying extra to get its nutritional benefits, flavor, and visual appeal.
The price gap does seem to be narrowing slightly over time as black rice goes more mainstream. But for now, expect to pay a significant premium to swap white rice for the black variety.
Cooking Methods
Thai jasmine rice is known for being easy to cook. The main difference with black Thai rice is that it requires a little more water and takes a bit longer to cook due to the extra bran layers on the rice grains.
Here is a quick chart comparing basics for cooking each variety:
| White Thai Rice | Black Thai Rice | |
|---|---|---|
| Ratio | 1:1.25 (rice:water) | 1:1.5-1.75 |
| Cooking Time | 15-20 minutes | 25-30 minutes |
| Absorbency | Absorbs water well | Holds more water |
| Result | Fluffy, separate grains | Sticky, chewy grains |
The extra water and cooking time ensures black Thai rice grains hydrate and become tender. The result is properly separated, plump grains with the desired sticky chewiness.
Both rices can be cooked stove-top or using a rice cooker with excellent results. If substituting one for the other in a recipe, adjust water and cook times accordingly for best texture.
Popular Uses
In Thailand, white jasmine rice is eaten at virtually every meal. In contrast, black sticky rice is most often consumed as a dessert. The sweet taste and chewy texture of black Thai rice lend themselves well to puddings and other sweets.
Here are some popular ways each rice is used:
White Thai Rice
- Steamed rice accompaniment to curries, stir fries, and other Thai dishes
- Fried rice
- Rice noodles and wraps
- Rice porridge/congee
- Rice salads
- Rice crackers and snacks
- Beer and other alcoholic drinks
Black Thai Rice
- Sweet black rice pudding
- Coconut milk-based black rice desserts
- Mango sticky rice
- Black rice ice cream or shakes
- Mixed into fruit salads
- Glutinous black rice balls coated in sesame seeds
- Mixed into drinks like bubble tea
In summary, white Thai rice is preferred for savory dishes and meals while black Thai rice dominates dessert applications.
However, the unique color and taste of black rice has led some adventurous home cooks and professional chefs to incorporate it into more savory preparations. For example, substituting black rice into fried rice or rice salad provides an unexpected twist. It brings both visual appeal and nutritional benefits.
Conclusion
While white Thai rice and black Thai rice come from the same jasmine family, they have distinct differences that impact taste, nutrition, price, and best uses.
In recap, here are the main factors comparing white and black Thai rice:
- Origins – White rice has ancient roots in Thailand; black rice was developed in the 1920s
- Color – White rice is translucent when raw and opaque white when cooked; black rice maintains a deep purple-black hue
- Texture – White rice is fluffy; black rice is stickier and chewier
- Taste – White rice is sweet and delicate; black rice is nutty, robust, and full-bodied
- Nutrition – Black rice delivers more protein, antioxidants, and other nutrients
- Price – Black rice costs significantly more than white rice
- Cooking – Black rice requires more water and longer cook times
- Uses – White rice is preferred for savory dishes; black rice is ideal for sweet desserts
While white rice will likely remain theThai staple, black rice offers an exciting nutritional and culinary alternative. The unique purple-black hue and sweet, chewy texture of black Thai rice can be a perfect fit for desserts. It also makes a stunning statement in savory dishes.
So don’t be afraid to think outside the (rice) box! Consider swapping standard white rice for black rice’s visually striking good looks and superfood properties. Whether savory or sweet, your taste buds and your health will thank you.
References
Thavong, D., Arch-Jordan, M., and Beckles, D.M. (2014). Comparison of the chemical, functional and anti-oxidant properties of purple Thai rice and brown rice. Food Chemistry, 158, 528-535.
Rice Department, Ministry of Agriculture and Cooperatives. (2005). Thai rice: The world’s most popular rice. Retrieved from http://www.ricethailand.go.th/rkb2/rkb2/rkb2-1-4e.html
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Ling, WH, Wang, XL & Ma, J. (2018). Black rice anthocyanins: a review of the factors influencing their composition, health benefits and international standards. Food Funct 9, 4121–4132.
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