Rice (Oryza sativa L.) is the world's most significant staple meal, and there are two major types: white (non-pigmented) and colored (pigmented) rice. Although the most commonly consumed type is white rice, some unique rice cultivars such as black rice, purple rice, red rice, and brown rice are also consumed. The color of these rices is attributed to the type of pigments found in the pericarp or bran section of the rice kernel. Black glutinous rice, the most prevalent variety of brown rice, is also known as ‘black pearl’ due to its high levels of protein, fat, carbohydrates, phenols, flavonoids, and anthocyanins.¹  The pigments are made up of anthocyanins, and their colors range from red to purple to black.²  Rice is an essential grain because of its nutritional importance. Rice is also classified on the basis of amylose content as glutinous or non-glutinous, with subcategories of glutinous (0–5% amylose), low (6–18%) amylose content (AC), intermediate (19–23%) AC, and high (>23%) AC.³  The viscosity of their kernels and method of edibility varies between glutinous and non-glutinous types.⁴  According to the Food and Agricultural Organization of the United Nations,⁵  global rice production was about 756 × 10⁶ tonnes, with China being the world's top producer (213 × 10⁶ tonnes), followed by India (178 × 10⁶ tonnes). Rice grain is an important source of carbohydrates, protein, and other essential elements for billions of people worldwide, particularly in underdeveloped nations.^6,7  It is primarily a source of carbohydrates and minerals such as calcium, magnesium, phosphorus, and contains trace concentrations of copper, iron, manganese, and zinc.⁸  Rice processing includes cleaning, hulling, and post-hulling processing such as whitening, polishing, and grading. Rice processing generates a variety of products such as husk, milled rice, and bran.⁹  Paddy milling produces 70% rice (endosperm) as the main product and husk (20%), bran (8%), and germ (2%) as by-products.¹⁰