A couple of weeks ago, I was asked about red rice. “How do you cook it?” “Is it healthier than brown or white rice?”
Well, I was stumped. I had never heard of red rice before to be fully honest, but I took to doing some research so I could answer their questions.
Here is what I came up with:
On Cooking Red Rice:
You can cook red rice the same way as you would any other rice…in a pot of boiling water (preferably salted,) but most sources say that red rice just takes longer to cook then brown or white rice. This site recommends boiling the rice for 40 minutes until it is sticky….They quote:
“This red rice is not any different. Unlike white or brown rice, this rice takes longer to cook, and is chewier. In America, it is considered to be an exotic rice, with a nutty, earthy flavor, soft texture, and a beautiful red, russet color. It is also less likely to become “sticky” on you.”
Comparing Red Rice to Brown or White Rice:
It seems that red rice and white rice are comparable in nutrients. As it turns out, white rice is actually a genetically modified cultivar of red rice, and is now more common because it makes for more lucrative and favorable cultivation. The red rice plants make smaller yields compared to the white rice plants, which is why we see much more white rice around restaurants and grocery stores. Read more about this in Cornell’s finds.
In conducting this research, I found there to very little knowledge about red rice there, and I’m still left with the question of whether or not it is healthier. From what I gather, brown rice still trumps them all. Anyone know?
In the meantime, here is a recipe for Chicken and Red Rice.