Sarawak Black Rice is a wet paddy variety planted by the local community from Siburan and Lundu districts in Sarawak. It is popular among the locals for its high health values as it is packed with essential nutrients such as manganese and calcium. The dark colour of the rice comes naturally a flavonoid compound known as anthocyanin, which is high in anti-oxidants. The rice has a flavourful nutty taste and chewy texture when cooked.

✅ Sarawak Local Black Rice- Wet Paddy

✅ Origin: Siburan & Lindu, Sarawak

✅ Characteristics: Medium grain, deep dark purple (black), moderately soft with a distinctive aroma

 ✅ High quality vacuum packed, stay fresh longer

✅ Rich in anthocyanin as natural anti-oxidant

✅ Moderate Glycaemic Index (GI), improve blood glucose regulation after meals

✅ Rich in taste, soak for softer texture

✅ Chemical-free, traditional planting method

✅ 100% pure authentic rice from fields of Sarawak

Storage Method:

Keep rice in an air-tight container and refrigerated. Avoid heat and moisture

Cooking Instruction:

1. Wash and rinse well

2. Soak 2-3 hours for a softer texture (optional)

3. Rice Cooker Method: Add 1¼ cup of water for every cup of rice.

4. Steaming Method: Add 1 cup of water for every cup of rice

5. Cook the rice for 30 minutes

6. Rest cooked rice 10-15 mins before serving