Traditional red rice stands apart through its natural colour, earthy flavour and pleasantly substantial texture.
How to cook it
Rinse the rice well, soak it before cooking when time allows, and give it a little more water and time than polished white rice. The grains retain a satisfying bite and pair beautifully with dal, curries and simple vegetables.
Beyond the everyday rice bowl
Its nutty character also works well in warm salads, grain bowls, porridge and rice-based desserts. It is a versatile way to bring a traditional Himalayan grain into a modern kitchen.
