Grain
Red Rice
B tier
Red rice keeps anthocyanin-rich bran that stains cooking water pink-brown and adds a nutty, sometimes tea-like taste. Types range from Himalayan and Bhutanese reds to southern French Camargue and many Asian landraces. Bran means longer cooking and chewier bite than white rice; some batches need soaking to soften evenly without hard centres. Boil or steam until tender, or pressure-cook to soften the bran faster. Excellent in grain salads, pilafs with robust herbs, and health-leaning bowls. Do not expect sushi-level cling. Colour fades slightly with hard rolling boils, so gentler heat preserves more of the visual appeal.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Pigmented rices including red types were kept in Asian landrace systems.
Colonial trade noted red rice as peasant and regional staples.
Health markets rediscovered red rice for whole-grain colour.
Restaurant grain bowls popularised red rice internationally.