Red rice

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.[citation needed]

VarietiesEdit

Varieties of red rice include:

DishesEdit

See alsoEdit

  • 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

ReferencesEdit