Himalayan Red Rice
The deep, rosy color of our Himalayan Red Rice brightens any dish. This colorful rice carries a distinctively nutty flavor and high nutritional value.
Suggested uses
Basic prep
Add 1 cup of rice to 2-1/4 cups of water. Bring to a boil. Reduce heat to simmer. Cover and cook for 30 to 40 minutes or until rice is tender and water has been absorbed. Fluff with fork before serving.
Storage & handling
Store in a dry, cool place.
Ingredients
Red Rice.
Himalayan Red Rice is a medium- to long-grain strain of red rice grown in South Central Asia. It has a rich, slightly sweet and complex flavor reminiscent of coconut, with a firm texture. Its intense, russet red hue will color any other rice cooked with it, and it pairs beautifully with green vegetables. It is an ideal rice for salads, as the individual grains hold up well through cooking, maintaining their shape. Other uses include dishes in which the rice can play a starring role, such as pilaf, stir-fry or pudding.
In Bhutan, this rice is often paired with mushrooms and chile peppers, since its rich taste stands up to these assertive flavors.
Himalayan Red Rice is minimally processed, retaining the same whole-grain health benefits of brown rice, but with a beautiful red pigment and unique flavor profile. It is high in fiber, complex carbohydrates, B vitamins and minerals, particularly iron, zinc, potassium, magnesium, manganese and phosphorus. It gets its color from anthocyanins and proanthocyanins in the rice's bran. These plant pigments, thought to be high in antioxidants, give some plants a red or purple color. In studies, these pigments have shown promise in reducing cholesterol as well as regulating hyperglycemia in diabetics.
Classic recipe
Red Rice Salad with Nuts and Fruit
Our Himalayan Red Rice is a whole-grain red rice from Southeast Asia. Its long grains have a rich red color, nutty flavor and slightly chewy texture. The rice pairs well with both crispy-tart and sweet foods, and this recipe features both: the crisp, clean taste of cucumber and fennel, and the sweet flavor of grapes and tart cherries.
