Red rice

Oryza sativa

grain

Whole rice with a dark red bran, nutty, slower to cook than white rice. It provides fibre, phenolic acids, manganese and B vitamins.

Origin

Asia (Bhutan, Camargue)

Season (United States)

all year round · grows in your region

Preparation

Rinsed, it cooks for 35 to 45 minutes in two and a half times its volume of water; soaking it for a few hours shortens the cooking. Eaten hot or in salads. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Phenolic acids · Vitamin B1 (thiamine) · Zinc · Selenium · Manganese · Insoluble fibers · Methionine · Vitamin B3 (niacin) · Vitamin B5 (pantothenic acid) · Phosphorus · MolybdenumIn small amounts, not counted ArabinoxylansWhat slows things down Phytates

Did you know?

Camargue red rice owes its colour to a natural mutation; it has had its PGI since 1998, like all Camargue rice.