Low Temperature Baked Cooked Black Rice Hei Mi Whole Grain Loose Bulk 1 Jin

Low Temperature Baked Cooked Black Rice, known in TCM as Hei Mi (黑米), from Oryza sativa, is a pre-cooked whole grain rice. In TCM theory it is considered sweet and neutral, traditionally associated with the spleen and kidney channels. This low-temperature baked form is ready to use in congee, soups, and grain blends, offering a convenient way to add black rice to daily meals.

Key Selling Points

• Pre-cooked black rice processed by low-temperature baking
• Whole grain black rice from Northeast China
• Loose bulk format sold by the jin
• Sweet and neutral in TCM nature
• Convenient for congee soups and grain blends

Quality & Sensory

Typically deep black to dark purple in color with a firm, slightly glossy grain texture. Aroma is mild and grain-like. After cooking it becomes soft and chewy with a gently nutty, earthy taste and a dark purple cooking liquid.

Technical Specifications

Usage Scenarios

• Cooked into congee with other grains
• Added to soups and stews
• Blended into multigrain rice mixes
• Used in everyday grain bowls

Traditional Uses

In traditional Chinese food practice, black rice is commonly cooked into congee, often paired with red dates, goji berries, or other grains. It is also used in multigrain rice blends and sweet soups. Traditionally associated with the spleen and kidney channels, it is a familiar ingredient in everyday nourishing meals.

FAQ Q&A