Black rice has been regarded as food for health and longevity in Chinese culture for thousands of years. However the consumption of black rice has been low because of the difficulty in cooking and poor palatability. Recent progress in genomic breeding has produced black rice varieties with good cooking texture and palatability. Here we propose to change our dietary habit to make black rice staple food in our daily life. We expect that such change will not only make fundamental impacts in our nutrition, health and food security, it will also bring far reaching effects on sustainable development of the society and agriculture.