Black rice has a rich cultural history; called "Forbidden" or "Emperor's" rice, it was reserved for the Emperor in ancient China and used as a tribute food. In the time since, it remained popular in certain regions of China and recently has become prized worldwide for its high levels of antioxidants. Despite its long history, the origins of black rice have not been clear. Black rice cultivars are found in locations scattered throughout Asia. However, most cultivated rice (species Oryza sativa) produces white grains, and the wild relative Oryza rufipogon has red grains. The color of rice grains is determined by which colored pigments they accumulate (or fail to accumulate, in the case of white rice). For instance, the pro-anthocyanidins that give wild rice grains their characteristic red color are not produced in white rice due to a mutation in a gene controlling pro-anthocyanidin biosynthesis. The color in black rice is known to be due to anthocyanin pigments, but how these came to be made in the grains was not known.
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