Comments on: Red rice

By: Yan

Yan — Wed, 26 Sep 2007 19:22:08 +0000

Just discovered Himalayan Red Rice lately so I also made some research about it.

Red rice is healthier than white or brown rice. It is very high in fiber that helps lower bad cholesterol. It is also a good source of B vitamins and lycopene .

An indian friend told me that people in india whose main food is red rice have no love handles….Of course, fiber helps a lot in getting rid of body fats.

From now on, Red rice will be a part of my diet…Been eating red rice three times a day for a month now but still managed to maintain a flat abdomen….besides,it makes my daily “poops go” ritual every morning a lot easier.

Was able to buy a little bag of red rice in an asian store in Queens,New York. …I’ll buy some more today. I am afraid it is not available everywhere :-)

By: Birte Harley

Birte Harley — Thu, 20 Sep 2007 01:57:41 +0000

Hello Hillary, What a timely research. I just purchased my first red rice. , at TJ Maxx of all places. I wanted to try it because I will be doing a seminar project on Rice. I had never seen or heard of red rice before. In some of my research I have come across references to it, but I haven’t looked into it in debt. Great information, thank you. Birte Harley

By: Cid Young - Moss Beach, CA

Cid Young - Moss Beach, CA — Wed, 19 Sep 2007 16:28:34 +0000

I recently bought some RED rice imported exclusively by : Lotus Foods Inc. El Cerrito, CA 94530
(510) 525-3137 or fax 510-525-4226. info@lotusfoods.com. These bullet points from the package: Cooks in 20 minutes; Handcrafted Heirloom Rice; Pesticide & Herbicide free; Gluten Free & wheat free; Non-GMO (Genetically Modified Organism) It can be made in a rice cooker (As I did ) or simmer in a pot. 1 cup of raw rice yields 3 cups cooked red rice.

The romantic description on the package warrants quoting as well…
“Bhutanese Red Rice grows at 8,000 feet in the Himalauyan Kingdom of Bhutan. Irrigated with 1,000 year-old glacier water rich in trace minerals,this premium heirloom rice is distinguished by its complex nutty flavor, and beautiful russet colot. It is the perfect compliment to full-flavored vegeables, fish, fowl,and game. serve steamed, or in pilafs, stir-fries, salads, rissotto and pudings.”

WOW! it sounds like an epicurean religious experience, doesn’t it? NIRVANA!
Cid Young

By: ellie

ellie — Wed, 19 Sep 2007 14:02:48 +0000

I know red yeast rice capsules are good for lowering cholesterol because there are statins in it (same as in lipitor, etc) and they work but does that have anything to do with red rice?

By: Pat

Pat — Wed, 19 Sep 2007 12:10:02 +0000

Someone told me that red rice is good for the colestrol.

By: intheyearofthepig

intheyearofthepig — Fri, 07 Sep 2007 18:55:49 +0000

Bhutan is in the middle of the Himalayas. Highest country in the world I believe.

By: Steamy Kitchen

Steamy Kitchen — Fri, 07 Sep 2007 15:35:03 +0000

I’ve never cooked red rice before- I have a bag of it in my pantry waiting…no…begging to be steamed.

By: JEP

JEP — Thu, 06 Sep 2007 21:48:01 +0000

Where do you buy red rice? Remember, I’m rice-challenged by hx :( but this does intrigue me!

By: Hillary

Hillary — Thu, 06 Sep 2007 20:06:01 +0000

Yea I guess different kinds of red rice require different cooking. I think I was reading about the Himalayan kind, but like I said I’m no expert! Thanks for the info and I look forward to your red rice dish!

By: Jennifer Hess

Jennifer Hess — Thu, 06 Sep 2007 18:30:44 +0000

The Bhutanese red rice I use cooks in 20 minutes and I don’t recall it being sticky at all. I love the nuttiness of it, and obviously the color. Not sure about how it compares to brown rice nutritionally, but it doesn’t matter to me one way or another - the beautiful color and flavor keep me coming back for more!

(I’m actually planning a dish with this over the coming week… stay tuned!)