red rice

Description

Red rice is a variety of rice that gets its reddish-brown color from anthocyanins, which are antioxidants also found in certain fruits and vegetables like blueberries and red cabbage. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavorand is considered a whole grain due to the bran layer.

Here’s a quick rundown of red rice:

• Typically higher in nutrients than white rice because it retains the bran layer
• Rich in fiber, antioxidants, and certain minerals like iron and zinc
• May help with blood sugar management due to a lower glycemic index compared to white rice
• Can be used as a substitute for white rice in most recipes

There are many varieties of red rice around the world, including:

• Arborio red rice: An Italian variety used for risotto
• Bhutanese red rice: A staple food in Bhutan with a slightly sweet flavor
• Camargue red rice: A French variety grown in the Camargue region, known for its nutty flavor and chewy texture
• Himalayan red rice: A variety grown in the Himalayan foothills, known for its reddish-black color and earthy flavor
• Indian red rice: There are many varieties of red rice grown in India, such as Kerala red rice, Poongar red rice, and Matta rice.