Red rice is similar to brown rice in that it is unpolished and retains its fibrous hull. This means it takes longer to cook but is generally more flavorful, crunchier and has more nutrients than white rice. The color of red rice makes it an attractive substitution to many recipes that call for brown rice. There are several varieties of native red rice and some hybrid varieties that are protected by trademark.
Bhutanese Red Rice
Bhutanese red rice is grown at altitudes of 8,000 feet in the Paro Valley of Bhutan. It is a short-grain rice with a nutty, earthy flavor. It is often used in recipes containing chilies, mushrooms, duck, lamb, pork and venison.
Himalayan Red Rice
Himalayan red rice is grown in the foothills of the Himalayan mountains. It has a deep rosy color and is used to provide texture and color to pilafs and to accompany grilled fish and steamed vegetables.
Bontoc Red Rice
Bontoc red rice, also called Kalinga unoy, grows in the famous Ifugao rice terraces in the northern part of the Philippine island of Luzon. It is plump, short-grain rice that is vivid pink to red in color. It has a hearty, nutty flavor. It is popularly used in dishes for festivals and special occasions.
Bohol Red Rice
Bohol red rice, which is actually a rose or pink color, is grown on Bohol, an island in the central Philippines. It has the same crunchy texture as brown rice.
Thai Red Cargo Rice
Thai red rice is a non-glutinous, long-grained rice similar to jasmine rice. It gives off a nutty aroma when it it is cooking and can be mixed into other rice dishes to give them color.
Camargue Red rice
Camargue red rice is a reddish-maroon, short-grain rice grown by the Griotto family in the marshes between Marseille and Montpelier in southern France. As of 2010, the Griotto family exports 90 percent of the crop.
Colusari Red Rice
Colusari red rice is a hybrid developed in the United States and protected by trademark. It is a reddish-burgundy rice that holds its color when it is cooked. It is often blended with brown rice, wild rice and other grains for more colorful food. It is grown in the Sacramento valley in California.
Wehani Rice
Wehani rice is a hybrid aromatic, reddish brown rice developed from basmati rice varieties by the Lundberg Family farms of Richvale, California. It is protected by a trademark. Wehani rice tastes something like wild rice and takes 45 to 60 minutes to cook.
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