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Originally from China, found in the high African plateaus, and prized in Italy, this natural ingredient has also flourished in the Camargue, in southern France, from the 13th century until the present, as well as in the southern US.
Red aromatic rice has a deep-coloured, honey-red bran and is 100% whole grain. Cooked grains have a savoury, nutty flavour and are slightly chewy.
> Longstamen rice, which is native to parts of Africa
> Red cargo rice from Thailand
> Bhutanese red rice from the epnomyous kingdom
> Camargue red rice which grows in the wetlands of southern France
> American red rice more brownish red (left photo)
> Red rice from Goan in India with short grain almost round
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You’ll find dozens of recipes in the general rice file which you can adapt as desired, using white, brown, red or black rice.
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