Instructions: A traditional indian rustic meal includes red rice for its treasury of vital minerals vitamins and carbohydrates. Considered invaluable as a broad spectrum cure people carry a little of this rice while travelling to combat a host of health risks.

how it grows

Red rice grows mainly in coastal central and western India. Much of the produce is consumed locally but some is packed and distributed to the towns and cities. All rice needs heat and humidity and the fields are characterised by crops standing immersed in water. After red rice is husked it is parboiled in big earthen vats and then dried for storage. This shortens the eventual cooking time.

appearance and taste
The grain is short thick and streaked with red or maroon. When the grain is milled it gives a red flour. Red rice has a nutty aroma and a pleasant chewy texture with a bland flavour that goes with spicy dishes.

buying and storing
Red rice is fairly difficult to find outside India but well stocked grocers may get bags of it from time to time. Store in an airtight jar and use within 4 months

medicinal and other uses
Red rice gruel or rice soup is served to convalescents and country people carry this rice while travelling for instant pep and energy.

culinary uses
Although red rice is coarse it can be made into several dishes that are tasty but not as sophisticated as those made with the polished varieties of rice. It is combined with ghee and a powdered spice blend made of fenugreek seeds cumin turmeric and roasted gram lentils. Cooked with fresh coconut and jaggery it makes a delicious sweet. It is also cooked on its own and eaten with any curry preferably spicy ones flavoured with coconut. Red rice flour is made into a thick batter for pancakes.

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