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Red rice is a special variety of rice that is red in color because it contains anthocyanins. It is generally unhulled or partially hulled rice which has a red husk, rather than the much more common brown. Red rice has a nutty flavor, and a high nutritional value, as the germ of the rice is left intact.
Varieties of red rice include:
- Oryza longistaminata, also known as red rice
- Oryza punctata, also known as 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
- Rakthashali, a rare rice variety
- 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, or 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 on a regular basis for idlies, appams and plain rice.
- Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.
- Sekihan, literally "red bean rice", a Japanese traditional dish
- 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
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