Types of Rice-Himalayan Red Rice, Colusari Red Rice
Himalayan Red Rice: It gets exported from India to different parts of the world. It has a reddish color outer layer, firm texture and is a bit nutty in flavor. Himalayan Red rice adds a distinct flavor and taste to the dish. As the name suggests, the finest quality Himalayan Red rice is grown in the foothills of Himalayan mountains. It can be grown anywhere, however, when grown in this location, it gains specific benefits.The nutritional value of red rice is any day more than that of white or brown rice. Also, it is rich in fiber content and has an excellent flavor. Along with being nutritious and flavorful, red rice is also very aromatic. Red rice has its bran intact thus it takes a longer time to get cooked as compared to white rice.
Red rice goes along well with meat, fish, and vegetables. The natural red color of the rice adds an appeal to the dish. You can even combine both red rice and white rice for treating your palate.
TIP: It is best to cook both the rice separately before you combine them together into a single dish.
Colusari Red Rice: Red rice gets its typical color from anthocyanins. This bred is grown in the U.S. When cooked, the red color turns burgundy making it more pleasing to the eyes. The grains are medium size and can be blend with white rice, brown rice and various types of grains. Colusari Red rice takes around 30 to 40 minutes to get completely cooked. The cooking time may vary depending on the amount of water you add to it.
Red rice not just adds to the look of the dish but is far more in nutritional value than brown rice. The nutritious outer layer of red rice is intact which makes it a healthy choice of grain.
