Red Rice

Red rice is a red japonica rice. Red Rice has a shorter and wider seed than long-grain rice. A typical red rice plant has an unusually hard grain, which retains its shape after an hour of cooking. It is semi-milled - some of the reddish bran is left on the rice. Red Rice can come from the Himalayan Mountains, India, the volcanic mountains of the Philippians, Central Asia and other tropical mountainous areas. In the Philippines it is a traditional staple in their non-hybridized, non-GMO world. It is considered an ancient grain.

Usage of Red Rice

• Red rice has a distinctive chewy texture and a nutty flavor. Cooking intensifies its red color.
• Red Yeast Rice that is being promoted to lowering cholesterol, is simply yeast grown on Red Rice. It cannot be grown in other rice because it has special nutritional requirements to be healthy and these are only found on the red rice. Red yeast rice has been used in China for centuries as both a food and as a medicinal substance.
• Unlike white or brown rice, this rice takes longer to cook, and is chewier.
• In America, it is considered to be an exotic rice, with a nutty, earthy flavor, soft texture, and a beautiful red, russet color. It is also less likely to become "sticky" on you.
• Because Red Rice has this firm, hearty texture, nutty flavor and rosy hues, it is a wonderful choice for meals showcasing rice.
• It goes remarkable well with salads, steamed vegetables, grilled fish and light meats.
• Red rice is great with hearty foods like pork or butternut squash.