Red rice is a variety of rice that is colored red by the presence of a component anthocyanin in it. It is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown. Red rice has a nutty flavor. It has the highest nutritional value of rices eaten with the germ intact as compared to polished rice. What makes this variant of rice, a healthy choice is the red husk, which is loaded with the goodness of nature. Red rice takes longer to cook than white rice, but not as long as brown rice. Soaking the rice in water for at least 30 minutes before cooking produces a softer texture.
Health benefits of Red Rice:
Red rice is enriched with the goodness of antioxidants and magnesium, which helps in preventing and curing several diseases.
Red rice helps in controlling diabetes:
Red rice helps in regulating the insulin level. The low glycemic index of red rice helps in controlling the sugar level and is good for diabetic patients.
Red rice can also prevent Asthma:
It helps in controlling the pulmonary functions. This is because of the rich magnesium content in this rice that its regular consumption can improve oxygen circulation in the body and will also prevent from asthma.
Improves consumption of oxygen:
Packed with the goodness of iron, daily consumption of red rice can help in absorption of oxygen and circulate it to every tissue and cell of the body. An improved level of oxygen in the body can elevate your mood and make you feel energetic.
Red rice helps in digestion:
Red rice is a great source of fiber and can help in several digestive functions. Loaded with the goodness of soluble and insoluble fibers, red rice can easily drain out toxins from body and ease the bowel movement. It works as a natural laxative.
Red rice keeps heart diseases at bay:
The presence of whole grains in red rice can easily reduce the level of bad cholesterol in your body. The bran of red rice can help in reducing the cholesterol level and prevent heart diseases.
Helps in reducing fatigue:
Red rice is perfect for weight-watchers and the fiber content in this rice makes it a much healthier choice as compared to other rice variants. The bran in red rice makes you feel satiated for a longer period.
Varieties of red rice include:
Oryza longistaminata is a perennial species of grass from the same genus as cultivated rice (O. sativa). It is native to most of sub-Saharan Africa and Madagascar. It has been introduced into the United States, where it is often regarded as a (noxious) weed. Its common names are longstamen rice and red rice.
Oryza punctata is a grass in the rice genus Oryza, also known as red rice, related to cultivated rice O. sativa, and native to tropical Africa, southern Africa, and Madagascar. It is a weed that grows in rice fields.
Weedy rice, also known as red rice, is a variety of rice (Oryza) that produces far fewer grains per plant than cultivated rice and is therefore considered a pest.
Weedy rice can be found in 40–75% of rice fields in Europe, 40% of fields in Brazil, 55% in Senegal, 80% in Cuba, and 60% in Costa Rica.
It is a rare rice variety.
Thai Red Cargo rice:
Red Cargo rice is a type of non-glutinous long grain rice that is similar to brown rice, in that it is unpolished. The color of the bran is red, purple, or maroon. The husks of the rice grains are removed during the milling process, retaining all the nutrients, vitamins, and minerals intact in the bran layer and in the germ. The flavor of cooked red cargo rice is generally more sweet and nutty, and the texture is more chewy than standard white polished rice. The term "cargo" originates from the idea that this type of rice is exported/transported by ship/sea in bulk to the importers/distributors who then package the rice in small 1 kg bags for the market.
Bhutanese red rice:
Bhutanese red rice is a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas. It is the staple rice of the Bhutanese people. Bhutanese red rice is a red japonica rice. It is semi-milled. Some of the reddish bran is left on the rice. Because of this, it cooks somewhat faster than an unmilled brown rice. When cooked, the rice is pale pink, soft and slightly sticky. This rice became available in the United States in the mid-1990s when Lotus Foods began importing it and it is currently the only agricultural product imported from Bhutan.
Camargue red rice:
Camargue red rice is a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France. Once the husk is removed, the bran is a brownish-red color. It has an intense somewhat nutty taste and a naturally chewy texture.
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. Kerala matta rice has been historically popular due to its rich and unique taste. Kerala matta rice is grown in Karnataka and Kerala in southern India. Palakkadan matta rice is cultivated in the dense black cotton soil of Palakkad district in Kerala. The rice has a distinct earthly flavor because of the type of soil in which it is cultivated.
The grains are yellowish pink (from being parboiled) with reddish outer layers. Rose matta rice maintains its pink hue as well as its flavour on cooking. Like all brown or parboiled rice, red matta has a lengthy cooking time and requires extra water. Palakkadan Matta rice is more nutritious than white polished rice because parboiling before milling retains some nutrients.
Ulikan or mini-angan, heirloom red rice:
This red rice is from Ifugao and Kalinga, Philippines.
Red Rice In Getatoz:
Getatoz offers Sona Masuri rice in many brands and varieties. Some of these are as below:
Sathi Red Rice:
Sathi Red Rice are shiny black grains of rice which turn purple when cooked. This is not only a treat to eyes but also to the taste buds. This variety beats the nutritional benefits of brown and red rice combined. Rich in fibre, it comes loaded with antioxidants, phytonutrients, phytochemicals, Vitamin E, protein, iron, and other nutrients.
Red Kavuni Rice:
Organic Kavuni Red rice is a rare rice variety, which is very good for health. It contains anthocyanin which is a good antioxidant. Found in dark blue, red and purple foods, anthocyanin antioxidants helps fighting heart disease, cancer, and other diseases. This can be cooked after soaking in water for 30 minutes. Then sugar or jaggery along with coconut is added with the cooked black rice and can be eaten.
Bliss Tree Red Rice:
Bliss Tree Red Rice is good in nutritional facts and recommended for Healthy Diet or for reducing body weight. This variety beats the nutritional benefits of brown and red rice combined. Rich in fibre, it comes loaded with antioxidants, phytonutrients, phytochemicals,Vitamin E, protein, iron, and other nutrients. It is believed to be beneficial for the liver, kidney and stomach.
Mappilai Samba Red Rice:
Mapillai Samba is an indigenous rice variety from Tamil Nadu. Mapillai in Tamil means bridegroom. Traditionally this rice is given to bridegrooms for strength and immunity. This rice is suited to all ages for increased strength. Low in carbohydrates and sugar compared to other rices, Mapillai Samba is suitable for diabetes patients. It improves digestion and helps to cure ulcers.