Grocery
Whole Grain Red Rice
What it is
This is a type of rice that retains its outer bran layer, which gives it a reddish-brown color. It is a whole grain, meaning it has not been refined. The bran layer contains beneficial compounds. Red rice offers a distinct texture and nutty flavor compared to white rice. It is a versatile grain that can be used in many different dishes.
How people cook with it
Red rice can be a flavorful and visually appealing addition to a variety of meals.
- As a side dish
- In grain bowls
- As a base for salads
- In pilafs
To prepare red rice, rinse the grains thoroughly under cold water. Combine the rinsed rice with the appropriate amount of liquid, typically water or broth, in a saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. The cooking time is generally longer than for white rice. Once cooked, let it steam, covered, for a few minutes before fluffing with a fork.
How it differs from similar foods
Unlike white rice, red rice is a whole grain and has not had its bran and germ removed. This means it retains more of its natural color and a slightly chewier texture. Its flavor profile is also more pronounced, often described as nutty or earthy, which sets it apart from the milder taste of white rice.
Who it is for
Home cooks looking for a wholesome and flavorful alternative to standard white rice will appreciate this grain.
How to keep the rest
Store any unused cooked red rice in an airtight container in the refrigerator. It should be consumed within a few days for optimal freshness. Uncooked red rice should be kept in a cool, dry place in its original packaging or a sealed container to maintain its quality.