Red rice

Cereal◎ Good year-round

Used in 4 of 203 cuisines (2%)

Nutty and slightly chewy, red rice possesses an earthy flavor profile that enhances the depth of any dish. Its striking reddish hue and nutritional richness make it a celebrated ingredient in various Asian cuisines.

Where it comes from

Widely cultivated in Asia, particularly in countries like Bhutan and Thailand, red rice has a long history as a staple grain with ceremonial significance.

In the kitchen

Ideal for salads, pilafs, or as a side dish, it adds texture and color, and pairs well with robust flavors and spices.

Across cuisines

Bhutanese

Red rice — Bhutanese highland red rice, semi-milled and short-grain. Nutty, slightly sticky; cooked in plenty of water and served under the curry. Source: Wikipedia (Bhutanese cuisine); FAO.