Black and red rice varieties are special resources that exhibit black （purple） or red seed coat， respectively， due to pigment deposition， which is rich in nutrients， with more protein， minerals and dietary fiber than white rice. They are also rich in physiological activator such as anthocyanins （procyanidins）， flavonoids， and terpenes. Their nutrient substance and value are significantly higher than those of white rice varieties. Therefore， they are favored by more and more rice consumers. Our country is rich in black and red rice resources， rational utilization of nutrient-rich black and red rice resources， and creation of elite new germplasm and breeding of new black and/or red rice varieties are of great significance to promote the development of special rice industry. In this study， the research history of black and red rice were summarized in four stages and the resource distribution of black and red rice were introduced； the research progress in quality， yield， resistance， and development and utilization of black and red rice were summarized， especially for the latest research progress on quality specificity and formation mechanism. Finally， the weaknesses of current research on black and red rice were summarized， and prospects for future research directions on black and red rice were proposed， so as to provide a reference for the cultivation of new varieties of black and red rice and the further development and utilization of black and red rice.