Red rice

Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has the highest nutritional value of rices eaten with the germ intact.

This article is about rice which is red in color. For the weed known as "red rice", see Weedy rice. For the culinary dish, see Spanish rice. For other uses, see Red rice (disambiguation).

Red rice

Varieties

Varieties of red rice include:

• Oryza longistaminata, also known as red rice
• Oryza punctata, also known as red rice
• Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
• Rakthashali, a rare rice variety
• Thai Red Cargo rice, a non-glutinous long grain rice variety
• Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
• Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
• Matta rice Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for idlies and appams, and eaten plain.
• Ulikan or mini-angan, heirloom red rice from Ifugao and Kalinga, Philippines
• Arroz da terra, an heirloom red rice cultivated in Northeastern Brazil (States of Rio Grande do Norte and Paraíba) since the 16th century. [1]

Dishes

• Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.
• Sekihan, literally "red rice", a Japanese traditional dish of rice cooked with azuki beans

See also

• Wehani rice, a variety of aromatic brown rice developed in the late 20th century
• Red yeast rice, rice fermented with a red mold, used in East Asian cuisine and Chinese traditional medicine

References