Rice

Parboiled Himalayan Style Red Rice

Parboiled Himalayan Style Red Rice
Parboiled Himalayan Style Red Rice
Mpc: X88 | GTIN:

Parboiled Himalayan Style Red Rice

The deep, rosy color of our Parboiled Himalayan Style Red Rice brightens any dish. This colorful rice carries a distinctively nutty flavor and high nutritional value.

  • Long grain, dark red rice
  • Nutty, earthy flavor
  • Wonderful chewy texture
  • Parboiling process reduces cooking time
  • Parboiling process also transfers nutrients from rice bran into the endosperm where it is more easily digested
  • High in fiber

    • This product will be returning soon!

    Suggested uses

  • Firm and hearty texture is perfect for salads and pilafs
  • Works well in casseroles, fried rice or as a side dish
  • Pairs remarkably well with intensely flavored meats and seafood, as well as ingredients such as mushrooms and chiles
  • Combine with white and brown rice for textural, color, visual interest and nutritional benefits

    • 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 20 minutes. Fluff with fork before serving.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Red rice.

    Parboiled Himalayan Style Red Rice is a short-grain 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.
    Parboiled Himalayan Style 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.
    After harvest this product is cleaned, sorted, then parboiled under steam pressure which forces nutrients from the bran into the endosperm where it is more easily accessed by the human digestive system. This means that Parboiled Himalayan Style Red Rice is not only naturally rich in nutrients, but those nutrients are more readily absorbed once the rice is cooked and eaten.

    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.

    Red Rice Salad with Nuts and Fruit