Red rice

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This article is about rice which is red in color. For the weed known as "red rice", see Weedy rice. For the culinary dish, see Spanish rice. For other uses, see Red rice (disambiguation).
Red rice

Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown. Red rice has a nutty flavor. Compared to polished rice, it has the highest nutritional value[quantify]of rices eaten with the germ intact.[citation needed]. Red rice has low glycemic index. This means that the rice will be slowly digested and energy will be slowly released. This will cause a slower increase in blood sugar levels. [1] Red rice contains high antioxidant property to fight free radicals in the body [2] Besides, it is a rich source of iron, magnesium, calcium and zinc content than white rice [3]

Varieties[]

Varieties of red rice include:

  • Rakthashali, a rare rice variety of Indian rice, often mentioned in Ayurveda and Hinduism
  • Oryza longistaminata, also known as red rice
  • Oryza punctata, also known as red rice
  • Oryza rufipogon, also known as wild rice and red rice
  • Red rice, also known as weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice
  • Thai Red Cargo rice, a non-glutinous long grain rice variety
  • Bhutanese red rice, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas
  • Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France
  • Matta rice Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for idlies and appams, and eaten plain.
  • Ulikan or mini-angan, heirloom red rice from Ifugao and Kalinga, Philippines
  • Arroz da terra, an heirloom red rice cultivated in Northeastern Brazil (States of Rio Grande do Norte and Paraíba) since the 16th century.[4]
  • Traditional red rice varieties in Sarawak, Malaysia are Udang Besar, Udang Halus, Katek Merah and Silah Merah. While MRM 16, MRQ98, MRQ99, MRQ 100 and UKMRC-9 are the new red rice varieties in Malaysia, developed through plant breeding program.

Dishes[]

See also[]

  • Wehani rice, a variety of aromatic brown rice developed in the late 20th century
  • Red yeast rice, white rice fermented with a red mold, used in East Asian cuisine and Chinese traditional medicine

References[]

  1. ^ Se, C.H.; Chuah, K.A.; Mishra, A.; Wickneswari, R. (2016). "Evaluating crossbred red rice variants for postprandial glucometabolic responses: A comparison with commercial varieties". Nutrients. 8 (5): 308. doi:10.3390/nu8050308.
  2. ^ Abdullah, A.; Muhammad, K. & Wickneswari, R. (2013). "New red rice transgressive variants with high antioxidant capacity". International Food Research Journal. 20 (3): 1497–1501.
  3. ^ Raghuvanshi, R.S.; Dutta, A.; Tewari, G. & Suri, S. (2017). "Qualitative characteristics of red rice and white rice procured from local market of Uttarakhand: a comparative study". Journal of Rice Research. 10 (1): 49–53.
  4. ^ [1]
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