Himalayan Red rice has been grown in south central Asia for many centuries. The rice paddies located in the foothills of the Himalayan Mountains produce the most aromatic red rice. Similar in shape to brown rice but with a deep rosy color, red rice contains more of the natural bran than white rice. For this reason, red rice requires a longer cooking time and has a nuttier more complex flavor.
Rinse well. 1 cup rice, 2 cups water 1/4tsp salt, bring to boil, reduce heat simmer on low covered for 40 min. The firm and hearty texture of Red Rice is perfect for Rice Salads and Rice Pilaf dishes. The full shape and rosy color make it a wonderful choice for meals show casing rice. It goes remarkably well with steamed vegetables, grilled fish and light meats. Combine Red Rice with White Rice for textural and visual interest.