Red Rice

Description

Red Rice is a special variety of whole grain rice characterized by its distinctive reddish-brown outer bran layer, which contains anthocyanins, powerful natural antioxidants also found in blueberries and red grapes. Unlike white rice, red rice is minimally processed, retaining its bran and germ, giving it a chewy texture, nutty flavor, and superior nutritional value.

Native to India, Bhutan, Sri Lanka, and parts of Thailand and Southern China, red rice is celebrated in traditional diets for its earthy aroma and health-supportive properties. Varieties include:

• Matta Rice (Kerala, India),

• Bhutanese Red Rice,

• Camargue Red Rice (France),

• And Rakthashali, an ancient Ayurvedic variety praised for its medicinal qualities.

The red color comes from anthocyanin pigments in the outer bran. These compounds have been linked to anti-inflammatory, anti-diabetic, and anti-cancer properties. Red rice is gluten-free, making it suitable for people with celiac disease or gluten intolerance.

Nutritionally, red rice outperforms most polished rice:

• Rich in fiber, aiding digestion, reducing cholesterol, and promoting satiety.

• Low glycemic index, making it ideal for diabetics and those managing blood sugar levels.

• High in iron, which helps prevent anemia and improves energy metabolism.

• Contains magnesium, zinc, and potassium, supporting bone strength, nervous system health, and cardiovascular wellness.

• Good source of B-vitamins, especially B6, niacin, and thiamine, crucial for energy production and brain health.

Compared to white rice, red rice has more protein, more resistant starch, and more essential minerals, making it a wise choice for anyone looking to improve the quality of their carbs without sacrificing taste.

Red rice has a dense, chewy texture, and a deep nutty flavor that enhances both traditional and contemporary dishes. It pairs wonderfully with curry, grilled vegetables, stir-fries, and protein-rich dishes. Popular recipes include:

• Red rice pulao

• Kerala-style matta rice with sambar or fish curry

• Bhutanese red rice with mushroom gravy

• Red rice risotto or salad bowls

Cooking red rice takes longer than white rice due to its intact bran. Soaking it for 30–60 minutes helps soften the grain and reduce cooking time. Use a 1:2.5 or 1:3 rice-to-water ratio and cook for 35–45 minutes, or pressure cook for faster results.

Red rice is now widely available in health stores and supermarkets, often labeled as organic red rice, Bhutanese red rice, or Kerala matta rice. It is sold in whole grain, semi-polished, parboiled, or quick-cook forms. The parboiled variant retains more nutrients than polished white rice while being slightly easier to cook than the fully unprocessed version.

From a cultural standpoint, red rice holds religious and ritual significance in various parts of India and Bhutan. It is also an essential part of Ayurvedic nutrition, where it is considered tridoshic, balancing all three doshas (Vata, Pitta, and Kapha), and is especially used in therapeutic diets.

To store, keep red rice in a cool, dry place in an airtight container. Its shelf life is longer than most polished rice, and it resists pests better due to its hard outer coating. Once cooked, it can be refrigerated for 3–4 days and reheated or used in cold salads, grain bowls, or stir-fried dishes.

In conclusion, Red Rice is a nutrient-dense, antioxidant-rich grain that offers not just nourishment but also cultural and culinary depth. Perfect for those seeking heart health, blood sugar balance, and digestive wellness, it’s a beautiful, flavorful, and meaningful addition to any whole-food diet.

Quantity is 1kg