If you are trying to eat healthy, you have no doubt encountered brown rice, the whole grain answer to the standard white rice that most of the world eats today. Brown rice is full of fiber and beneficial nutrients, but takes longer to cook and for many people is not as palatable as white rice.
That’s where red rice comes in. We were recently turned on to this rice by a friend, and haven’t looked back since. Pictured above is a bowl of cooked red rice. The rice is grown in the Himalayan Mountains, south of Tibet in the kingdom of Bhutan. It is rich in flavor, almost nutty, and has a wonderful chewiness to it that brown rice lacks.
We’ve tried it with several dishes and all were a success – with sauteed mushrooms, with Indian chickpea dal, and as a side to a beef entree. To fully cook a cup of dry red rice, you’ll need 2.25 cups of water, and it takes significantly longer than white rice – about 35-40 minutes to get it done right – be patient.
From a nutrition perspective, red rice has 3 grams of fiber per serving (brown rice has 2 grams). But it has 10 times the antioxidants of brown rice! Red rice is also very rich in essential nutrients manganese (80% of your daily value) and molybdenum (35%).
You can buy Red Rice on Amazon.com, or at specialty grocers. Give it a try and let us know what you think!