Red rice is a type of whole grain rice that is distinct for its reddish-brown color, which comes from the presence of anthocyanin, an antioxidant found in the outer layer of the rice grain. There are several varieties of red rice, each with unique characteristics, but they all share some common features.

Varieties and Origin

• Bhutanese Red Rice: Originating from Bhutan, this variety is semi-milled, meaning some of the bran is left on the grain, giving it a nutty flavor and soft texture when cooked.
• Thai Red Cargo Rice: Popular in Thailand, this rice has a slightly chewy texture and is often used in Thai cuisine.
• Camargue Red Rice: Grown in the Camargue region of southern France, this variety is prized for its unique flavor and chewy texture.
• Wehani Rice: Developed in California, this rice has a reddish-brown hue and is known for its robust, nutty flavor.

Nutritional Benefits

Red rice is highly nutritious and is considered a whole grain, meaning it retains its bran and germ layers, which are rich in fiber, vitamins, and minerals. Some of the key nutritional benefits include:

• High in Fiber: Supports digestive health and helps maintain a healthy weight.
• Rich in Antioxidants: The anthocyanins in red rice help fight free radicals, which can reduce inflammation and lower the risk of chronic diseases.
• Source of Iron: Important for preventing anemia and maintaining overall energy levels.
• Low Glycemic Index: Red rice has a low glycemic index, making it a good choice for those managing blood sugar levels.