Red rice
A couple of weeks ago, I was asked about red rice. “How do you cook it?” “Is it healthier than brown or white rice?”
Well, I was stumped. I had never heard of red rice before to be fully honest, but I took to doing some research so I could answer their questions.
Here is what I came up with:
On Cooking Red Rice:
You can cook red rice the same way as you would any other rice…in a pot of boiling water (preferably salted,) but most sources say that red rice just takes longer to cook then brown or white rice. This site recommends boiling the rice for 40 minutes until it is sticky….They quote:
“This red rice is not any different. Unlike white or brown rice, this rice takes longer to cook, and is chewier. In America, it is considered to be an exotic rice, with a nutty, earthy flavor, soft texture, and a beautiful red, russet color. It is also less likely to become “sticky” on you.”
Comparing Red Rice to Brown or White Rice:
It seems that red rice and white rice are comparable in nutrients. As it turns out, white rice is actually a genetically modified cultivar of red rice, and is now more common because it makes for more lucrative and favorable cultivation. The red rice plants make smaller yields compared to the white rice plants, which is why we see much more white rice around restaurants and grocery stores. Read more about this in Cornell’s finds.
In conducting this research, I found there to very little knowledge about red rice there, and I’m still left with the question of whether or not it is healthier. From what I gather, brown rice still trumps them all. Anyone know?
In the meantime, here is a recipe for Chicken and Red Rice.
-Hillary, excited about our new Monthly Mouthful series
Editor, Recipe4Living
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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!)
Posted by Jennifer Hess at September 6th, 2007, 12:30 pmYea 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!
Posted by Hillary at September 6th, 2007, 2:06 pmWhere do you buy red rice? Remember, I’m rice-challenged by hx :( but this does intrigue me!
Posted by JEP at September 6th, 2007, 3:48 pmI’ve never cooked red rice before- I have a bag of it in my pantry waiting…no…begging to be steamed.
Posted by Steamy Kitchen at September 7th, 2007, 9:35 amBhutan is in the middle of the Himalayas. Highest country in the world I believe.
Posted by intheyearofthepig at September 7th, 2007, 12:55 pmSomeone told me that red rice is good for the colestrol.
Posted by Pat at September 19th, 2007, 6:10 amI 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?
Posted by ellie at September 19th, 2007, 8:02 amI 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!
Posted by Cid Young - Moss Beach, CA at September 19th, 2007, 10:28 amCid Young
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
Posted by Birte Harley at September 19th, 2007, 7:57 pmJust 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 :-)
Posted by Yan at September 26th, 2007, 1:22 pm