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Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value [ quantify ]among rices eaten with the bran intact.[ citation needed ].
Some strains of red rice, when eaten dehusked (analogous to ordinary brown rice), has a lower glycemic index compared to white rice (Basmati and Jasmine), which is polished. However, research also indicates that polishing red rice removes this difference. [1]
Red rice contains higher antioxidant levels compared to white rice, [2] though what they actually do in the human body is unclear.
Dehusked red rice is also a richer source of iron, magnesium, calcium and zinc than white rice. [3] The same can be said of ordinary brown rice. [4]
Varieties of red rice include:
Glutinous rice is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Brown rice is a whole grain rice with the inedible outer hull removed. This kind of rice sheds its outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of rice. White rice is the same grain without the hull, the bran layer, and the cereal germ. Red rice, gold rice, and black rice are all whole rices with differently pigmented outer layers.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
Dakshina Kannada district is located in the state of Karnataka in India, with its headquarters in the coastal city of Mangalore. It is part of the larger Tulu Nadu region. The district covers an area nestled in between the Western Ghats to its east and the Arabian Sea to its west. Dakshina Kannada receives abundant rainfall during the Indian monsoon. It is bordered by Udupi district to the north, Chikmagalur district to the northeast, Hassan district to the east, Kodagu to the southeast and Kasaragod district of Kerala to the south. According to the 2011 census of India, Dakshina Kannada district had a population of 2,083,625. It is the only district in Karnataka state to have all modes of transport like road, rail, water and air due to the presence of a major hub, Mangalore. This financial district is also known as the Cradle of Indian banking.
Mexican rice, also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup.
Parboiled rice, also called converted rice, easy-cook rice, sella rice, and miniket is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many other parts of the world.
Parboiling is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' but by mistaken association with 'part' it has acquired its current meaning.
Black rice, also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice.
Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome).
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Idiyappam, also known as string hopper, indiappa, noolputtu, noolappam, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed. The dish also spread to Southeast Asia, where it is called putu mayam in Malaysia and Singapore, and putu mayang in Indonesia.
Jasmine rice is a long-grain variety of fragrant rice. Its fragrance, reminiscent of pandan and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient. A rapid loss of aromatic intensity leads many Southeast Asians and connoisseurs to prefer each year's freshly harvested "new crop" of jasmine rice. Jasmine rice is a variety of Oryza sativa.
Weedy rice, also known as red rice, is a variety of rice (Oryza) that produces far fewer grains per plant than cultivated rice and is therefore considered a pest. The name "weedy rice" is used for all types and variations of rice which show some characteristic features of cultivated rice and grow as weeds in commercial rice fields. Populations of weedy rice are found in many rice-growing regions. Weedy rice varieties generally have fragile stalks that self-seed before harvest. Variations of weedy rice adapt to a wide range of natural conditions.
Broken rice is fragments of rice grains, broken in the field, during drying, during transport, or during milling. Mechanical separators are used to separate the broken grains from the whole grains and sort them by size.
Coconut rice is a dish prepared by cooking white rice in coconut milk or coconut flakes. As both the coconut and the rice-plant are commonly found in the tropics all around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from Southeast Asia, the Indian subcontinent, South America, Central America, West Africa, East Africa, the Caribbean and Oceania.
Matta rice is an indigenous variety of rice grown in Udupi and Dakshina Kannada districts of Karnataka, and Palakkad district of Kerala, India. It is known for its coarseness and health benefits. It is popular in Kerala and coastal Karnataka in India and Sri Lanka where it is used on a regular basis for idlies, appams and plain rice; it is different from brown rice.
Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.
Riceberry is a rice variety from Thailand, a cross-breed of Jao Hom Nin and Khao Dawk Mali 105. The variety was created in 2002 by the Rice Science Center, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand. The outcome is a soft, deep purple whole grain rice. Riceberry has been used as a substitute for brown rice. In 2005, it was approved for mass cultivation and consumption.
