Red Rice | Red Kavuni Rice 1Kg

Red Rice

Other Names: Red Rice, Bhutanese Red Rice, Red Cargo Rice

Description: Red rice is a variety of rice that is distinguished by its reddish-brown husk, which is rich in anthocyanins. This variety is known for its distinctive color, nutty flavor, and high nutritional value.

Appearance:

• Grain: The grains of red rice are medium to long and have a reddish-brown husk that remains intact during milling, giving the rice its characteristic color.
• Texture: When cooked, red rice has a chewy texture and a slightly nutty taste.

Nutritional Profile:

• Vitamins and Minerals: Rich in vitamins such as B vitamins and minerals like iron, zinc, magnesium, and manganese.
• Antioxidants: Contains anthocyanins, which are powerful antioxidants.
• High Fiber Content: The bran layer is intact, providing a significant amount of dietary fiber.
• Protein: A good source of plant-based protein.

Health Benefits:

1. Rich in Antioxidants: Anthocyanins help protect against oxidative stress and reduce the risk of chronic diseases.
2. Heart Health: Fiber and antioxidants support heart health by lowering cholesterol levels and improving blood vessel function.
3. Digestive Health: High fiber content aids digestion and promotes a healthy digestive system.
4. Weight Management: The fiber content helps increase satiety, which can aid in weight management.
5. Blood Sugar Control: Low glycemic index helps in managing blood sugar levels, beneficial for diabetics.
6. Bone Health: Minerals like magnesium and manganese support bone health.

Culinary Uses: Red rice is versatile and can be used in a variety of dishes:

• Main Courses: As a base for dishes like rice bowls and stir-fries.
• Salads: Adds texture and color to salads.
• Side Dishes: Served as a nutritious side dish to accompany meats and vegetables.
• Pilafs: Used in pilafs and other mixed rice dishes.
• Desserts: Can be used in certain dessert recipes, adding a unique flavor and color.

Cultural Significance: Red rice is a staple in many Asian cultures, particularly in Bhutan and regions of India. It is often associated with traditional and ceremonial dishes.