Kala Bhat, a slightly fragrant black rice from West Bengal, was initially used for the preparation of pulaos. Due to its fine taste and small yield, it has been reserved for special occasions. Black rice turns purple when boiled and is riddled with high concentrations of anthocyanins. Anthocyanins are phytochemicals present in deep blue and purple foods (like berries and aubergines) that are believed to combat chronic diseases such as cancer and heart disease. Regular consumption of this rice can help to detoxify the body, prevent diabetes, protect heart health, and lower cholesterol levels. Its fiber content is comparable to brown rice and has a moderate, nutty taste like brown rice.