This is a bold, earthy rice with a deep nutty flavour and a chewy bite that makes every meal feel wholesome and grounding.
This is primarily grown in the mineral-rich soils of southern India, where it’s been a staple for generations. The rice gets its natural reddish hue from a layer of bran that’s left intact, which also gives it its unique texture and nutritional value. It’s high in fiber, iron, and antioxidants—making it not just flavourful but also nourishing.
The grains cook up firm and slightly chewy, with a taste that’s nutty, robust, and naturally satisfying. It holds up beautifully in hearty dishes like curries, stir-fries, and grain bowls, but can just as easily be enjoyed simply steamed with a drizzle of ghee or cold-pressed oil.
Cooking organic red rice is straightforward but may take a bit longer than white rice due to its bran layer. Rinse the rice thoroughly to remove excess starch, then use a 1:2 ratio of rice to water for cooking. Simmer with the lid on for around 40-45 minutes until the grains reach your desired tenderness. After cooking, fluff the rice with a fork to ensure even texture.
Q: Does organic red rice have any health benefits?
A: Yes, red rice is a whole grain and is considered a healthier option compared to refined white rice. It's a good source of dietary fiber, vitamins, and minerals and may contribute to heart health and overall well-being when part of a balanced diet.
Q: What makes red rice different from white or brown rice?
A: Red rice gets its distinct color from the natural pigments found in the bran layer of the rice kernel. Unlike white rice, which has the bran and germ removed during processing, and brown rice, which retains the bran, red rice keeps the bran layer intact.
