Red Rice

Botanical Information

Botanical Name: Oryza sativa

Red rice is a type of rice that is known for its distinctive red husk or bran layer. It is a variety of Oryza sativa, which is a species of rice commonly cultivated and consumed worldwide. Red rice gets its name from the reddish coloration of the outer layer, which is rich in natural pigments like anthocyanins.

Nutritional Information

Red rice is a type of rice that gets its color from a natural pigment called anthocyanin, which is also found in foods like berries and purple grapes. While the specific nutritional composition may vary slightly depending on the variety and brand of red rice, here is a general overview of the nutritional information for red rice based on an average serving size of 1 cup (195 grams) of cooked rice:

Calories: 215

Carbohydrates: 45 grams

Protein: 5 grams

Fat: 1.5 grams

Fiber: 2 grams

Sodium: 0 milligrams

Iron: 1.5 milligrams

Calcium: 20 milligrams

Magnesium: 85 milligrams

Phosphorus: 150 milligrams

Potassium: 155 milligrams

Red rice is a good source of complex carbohydrates, which provide energy to the body. It also contains some protein and dietary fiber, which can help promote feelings of fullness and support healthy digestion. Additionally, red rice offers essential minerals such as iron, magnesium, phosphorus, and potassium, although the exact amounts may vary slightly.

It’s worth noting that the nutritional information can differ depending on the cooking method and the specific variety of red rice. It’s always a good idea to check the packaging or consult the nutritional information provided by the manufacturer for more precise details.


The term “red rice” is a descriptive name that refers to the color of the rice grains. The word “rice” itself comes from the Old French word “ris,” which originated from the Italian word “riso.” The origin of the word “riso” can be traced back to the Latin word “oryza,” which in turn came from the Greek word “óruza.”

The red color in red rice is attributed to anthocyanin pigments. The term “anthocyanin” is derived from the Greek words “anthos,” meaning “flower,” and “kyanos,” meaning “dark blue.” Anthocyanins are responsible for the red, purple, or blue pigmentation in various plants, including red rice.

It’s worth noting that the term “red rice” can also refer to a type of fermented rice used in Asian cuisines, particularly in Southeast Asian countries like Indonesia. This fermented red rice is made by inoculating cooked rice with the mold Monascus purpureus, giving it a red or purplish color. However, the botanical information and etymology mentioned above primarily pertain to the red-colored variety of rice with a natural red bran layer.

Historically, the cultivation of red rice has been traced back to Southeast Asian countries including Thailand, Vietnam, and Cambodia. Red rice flourished in the warm, humid environment and rich soil of these regions.

In many parts of Asia, red rice holds deep historical and cultural importance. It’s a common ingredient in regional and traditional meals from all over the world. Red rice has been a staple food for countless generations.

South Indian states of Kerala, Karnataka, and Tamil Nadu are major producers of red rice. Idli, dosa, and biryani all include it prominently. Puttu, a steamed rice cake popular in Kerala, relies heavily on red rice as an ingredient.

The Thais give red rice (or “Khao Deng”) a lot of respect due to its high nutrient content. Salads, stir-fries, and even sweets can all benefit from its inclusion. Because it has more fibre and a lower glycemic index than white rice, Thai red rice is often recommended as a more nutritious option.

Bhutan, a tiny Himalayan kingdom, exports a lot of red rice across the world. Dishes like “Ema Datshi” (hot chilli and cheese) and “Phaksha Paa” (pork with red rice) showcase the main meal which is red rice in Bhutanese cuisine.

Red rice has been grown and eaten in Sri Lanka for centuries. It’s a staple ingredient in many classic Sri Lankan cuisines like “Kiribath” (milk rice) and “Red Rice and Curry.”

Red rice, long considered a healthier alternative to white rice, has recently become increasingly popular outside of Asia. This ingredient’s nutritional advantages and distinctive flavour have made it popular among health-conscious consumers and foodies interested in trying new flavours.

Rich in Antioxidants: Red rice contains a high amount of antioxidants, particularly anthocyanins, which give it its distinctive red color. These antioxidants help protect the body against free radicals, reducing the risk of chronic diseases like heart disease, cancer, and diabetes.

High in Fiber: Red rice is a good source of dietary fiber, which aids digestion, regulates bowel movements, and helps maintain a healthy weight. The fiber content can also promote satiety, keeping you fuller for longer and reducing overeating.

Lowers Cholesterol Levels: Red rice contains compounds known as plant sterols, which have been found to help reduce LDL (bad) cholesterol levels in the body. By incorporating red rice into your diet, you may potentially lower the risk of cardiovascular diseases.

Supports Heart Health: The combination of antioxidants, fiber, and plant sterols in red rice contributes to heart health. It helps reduce the risk of atherosclerosis (hardening of the arteries), lowers blood pressure, and improves overall cardiovascular function.

Regulates Blood Sugar Levels: Red rice has a lower glycemic index compared to white rice, meaning it causes a slower rise in blood sugar levels after a meal. This can be beneficial for individuals with diabetes or those looking to manage their blood sugar levels.

Nutrient-Rich: Red rice is a good source of essential nutrients such as vitamins, minerals, and phytonutrients. It contains B vitamins (thiamin, niacin, and vitamin B6), iron, magnesium, and zinc, which are important for various bodily functions, including energy production and immune support.

Promotes Weight Management: The fiber content in red rice promotes feelings of fullness and aids in weight management. It can help control appetite, prevent overeating, and support healthy weight loss or maintenance.

Gluten-Free Option: Red rice is naturally gluten-free, making it a suitable choice for individuals with gluten intolerance or celiac disease.

  • Look for Unbroken Grains: When selecting red rice, examine the grains to ensure they are intact and unbroken. Avoid rice with broken or damaged grains, as they may not cook evenly.
  • Check for Freshness: Red rice, like any other rice, should be fresh. Check the packaging for the expiration date and choose a product that is within its recommended shelf life.
  • Consider Organic Options: If possible, opt for organic red rice to minimize exposure to pesticides and chemicals.
  • Quality and Origin: Consider the quality and origin of the red rice. Some regions are known for producing high-quality red rice, so look for reputable brands or sources.
  • Store in a Cool and Dry Place: Red rice should be stored in a cool, dry, and airtight container. Exposure to moisture can cause the rice to spoil or become moldy.
  • Protect from Sunlight: Keep red rice away from direct sunlight, as it can lead to nutrient loss and deterioration of quality.
  • Avoid Temperature Fluctuations: Avoid storing red rice in areas with temperature fluctuations, such as near stoves or refrigerators. It is best to store it in a cool and consistent temperature environment.
  • Use Sealed Containers: Transfer red rice into sealed containers or resealable bags to maintain its freshness and prevent the entry of pests.
  • Avoid Prolonged Storage: Red rice is best consumed within a reasonable timeframe to ensure optimal quality and flavor. It is recommended to use it within 6-12 months of purchase.
  • Regularly Check for Signs of Spoilage: Before using red rice, inspect it for any signs of spoilage, such as discoloration, strange odors, or the presence of insects. If any of these are noticed, discard the rice.

Red Rice Recipes


4 bell peppers (any color)

1 cup red rice, cooked

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup chopped vegetables (such as zucchini, mushrooms, and spinach)

1 teaspoon dried herbs (such as oregano or basil)

Salt and pepper to taste

Grated cheese (such as cheddar or mozzarella) for topping (optional)


  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse them and set them aside.
  • In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent and fragrant.
  • Add the chopped vegetables to the skillet and cook for about 5-7 minutes until they are tender. Stir in the cooked red rice and dried herbs. Season with salt and pepper to taste. Mix everything well.
  • Stuff each bell pepper with the red rice and vegetable mixture. Place the stuffed bell peppers in a baking dish.
  • If desired, sprinkle grated cheese on top of each stuffed bell pepper.
  • Bake in the preheated oven for about 25-30 minutes until the bell peppers are tender and the cheese is melted and golden brown.
  • Remove from the oven and let them cool for a few minutes before serving. These stuffed bell peppers make a delightful and nutritious main course or side dish.


1 cup red rice

2 cups mixed roasted vegetables (such as zucchini, eggplant, and cherry tomatoes)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup crumbled feta cheese

Juice of 1 lemon

3 tablespoons extra-virgin olive oil

Salt and pepper to taste


  • Cook the red rice according to the package instructions. Once cooked, let it cool to room temperature.
  • Preheat the oven to 400°F (200°C). Place the mixed vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  • Roast the vegetables in the preheated oven for about 20-25 minutes until they are tender and slightly charred.
  • In a large bowl, combine the cooked red rice, roasted vegetables, chopped parsley, and chopped mint.
  • In a small bowl, whisk together the lemon juice and extra-virgin olive oil. Season with salt and pepper.
  • Pour the dressing over the red rice and vegetables. Toss gently to coat everything evenly.
  • Sprinkle crumbled feta cheese on top of the salad.
  • Let the flavors meld together for a few minutes before serving.
  • Serve the red rice salad at room temperature or chilled as a refreshing and nutritious side dish.

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