About

Red rice is unhulled rice with a red husk. Like other unhulled rices, it has a nutty flavour and a high nutrient content because the germ of the rice is left intact. When cooked, the natural red colour in the brain (i.e. the hull of the rice) leaches out and dyes the rest of the dish a red-pink colour. Red rice can be served with a variety of foods or simply eaten on its own. It is most commonly associated with Asian dishes but it brings a delightful flavour and colour to many sweet and savoury foods.

Uses

To cook red rice, start by rinse it until the water runs clear to remove any natural starches. Use a 1:2 ratio of rice to water and bring the water to a boil over medium to high heat before turning down to simmer for 15-20 minutes with the pot lid on. Once the water has been fully absorbed, let the rice stand for a few minutes then fluff it with a fork to finish.

Serve red rice as a side or base for Asian-inspired curries, stir-fries and soups. It can also be used to replace all other types of rice in many different recipes, including fresh salads, rice puddings and Mexican dishes. This organic red rice can also be used to make delectable rice balls or even paella

Information

Ingredients: Organic Red Rice

Allergens: No known allergens.

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 24 months when stored as above.

Country of Origin: Thailand

Nutrition Information