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Red rice

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Rice that is naturally a red color

This article is about rice that is red in color. For the weed known as "red rice", seeWeedy rice. For the culinary dish, seeMexican rice. For other uses, seeRed rice (disambiguation).

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Red rice isrice that is colored red due to naturalanthocyanin content. It is usually eatenunpolished or partially polished, and has a redbran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highestnutritional value^[quantify] among rices eaten with the bran intact.^{[citation needed]}

Health claims

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Some strains of red rice, when eaten dehusked (analogous to ordinarybrown rice), have a lowerglycemic 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 higherantioxidant 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

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Varieties of red rice include:

Rakthashali, a rare rice variety of Indian rice, often mentioned inAyurveda andHinduism.
ReisSorte C gehört zur Art Oryza glaberrima. Das Blatt hat eine gestreifte rote Farbe und wird daher „rotgeflügelter Reis“ genannt.
Oryza glaberrima, also known as African red rice.
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 asweedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice.
ThaiRed 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 foridlies andappams, and eaten plain.Matta rice is mostly eaten in Kerala and inDakshina Kannada andUdupi district ofKarnataka state, India. Some natives of these region settled elsewhere also prefer Matta rice as staple food.
Ulikan or mini-angan, heirloom red rice fromIfugao andKalinga,Philippines.
Arroz da terra, an heirloom red rice cultivated in NortheasternBrazil (States ofRio Grande do Norte andParaíba) since the 16th century.^[5]
Malaysia red rice varieties are Udang Besar, Udang Halus, Katek Merah, Silah Merah, MRQ98, MRQ99, MRQ 100 and UKMRC-9. UKMRC-9 is the new red rice varieties inMalaysia, developed throughplant breeding program.