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Concept
Red rice
Summary
Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value among rices eaten with the bran intact.. Some red rice has a low glycemic index. The rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. Red rice contains high antioxidant levels that reduce free radicals in the organism. It is also a richer source of iron, magnesium, calcium and zinc than white rice.
Varieties of red rice include:
Rakthashali, a rare rice variety of Indian rice, often mentioned in Ayurveda and Hinduism
Oryza glaberrima, also known as African red rice
Oryza longistaminata, also known as red rice
Oryza punctata, also known as red rice
Oryza rufipogon, also known as wild rice and red rice
Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
Thai Red Cargo rice, a non-glutinous long grain rice variety
Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
Matta rice Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for idlies and appams, and eaten plain.Matta rice is mostly eaten in Kerala and in Dakshina Kannada and Udupi district of Karnataka state, India. Some natives of these region settled elsewhere also prefer Matta rice as staple food.
Ulikan or mini-angan, heirloom red rice from Ifugao and Kalinga, Philippines
Arroz da terra, an heirloom red rice cultivated in Northeastern Brazil (States of Rio Grande do Norte and Paraíba) since the 16th century.
Official source
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