Rice (Oryza sativa L.) is a staple cereal crop in developing nations, with black rice emerging as a distinctive variety due to its black bran encasing the endosperm. Notably, the aromatic and pigmented "Chakhao" type has gained popularity in Asia. Recent times have witnessed a substantial rise in the demand and consumption of black rice, driven by its perceived health benefits. Unlike conventional staples, black rice is valued for its functional properties, attributed to its high anthocyanin content, the key bioactive compound responsible for its unique coloration. Anthocyanins, as water-soluble pigments, contribute to black rice's antioxidative and anti-inflammatory attributes, positioning it as a promising ingredient in superfood or functional food product development. This aligns with the growing interest in nutrient-rich dietary options with potential health-enhancing properties.