Red rice snapshot
Red rice varieties are often sold
as pure product or part of blends.
Here’s a closer look at some pure
Francisco. She enjoys pairing red rice with
crispy-textured items such as almonds, pine
nuts, chestnuts and water chestnuts.
Bhutanese red rice has grown for
thousands of years at 8,000 feet
in the Paro Valley, Bhutan. Russet-colored, this rice has a nutty, earthy
flavor and soft texture.
“I like it best in the acidic Asian-flavor
profile direction,” she says. She builds a cold
rice salad with Bhutanese red rice, grilled
chicken, mangos, scallions and a vinaigrette
based on mirin, grapeseed oil, honey and
rice vinegar. “I love letting the flavor of
the rice interact and hold its own with the
additions, rather than just be a vehicle
for them, so I don’t use strong flavors like
sesame oil, beef, cilantro, soy sauce, fish
sauce or tomatoes with it.”
Nussinow prefers cooking red rice in a
pressure cooker. “The different types of
rice require differing amounts of liquid and
cooking times,” she says. “Generally, red rice
cooks more quickly than brown rice.”
Tallant cooks red rice in a stainless steel
saucepan with a lid. “I want more control over
it than a cooker allows,” she says. As soon
as it finishes cooking, she removes the pan
and fluffs the rice before the starch cools
and clumps. “Do not overcook or over-wet-
cook it, because the kernels break open like
popcorn, only it’s gummy. It’s not as attractive
that way, and you lose the wonderful chewy
texture,” she says.
Colusari is named after the city
where it grows, Colusa, Calif. It’s
a medium-grain rice born from an
heirloom seed bank discovered by
Indian Harvest, Bemidji, Minn. A
deep burgundy/merlot color with
a nutty flavor and texture, this rice
blends well with other varieties and
holds up well on steam tables.
Jill Nussinow, MS, RD, chef and food/
nutrition instructor at Santa Rosa Junior
College in Santa Rosa, Calif., first learned
about Bhutanese red rice 10 years ago.
“Any recipe that uses rice works well with
red rice,” she says. “Bhutanese red rice is
especially good in salads and side dishes.
Thai red rice is best for side dishes, and
is most like basmati-type long grain rice. I
have cooked red rice with mushrooms, diced
vegetables, dried fruit, herbs and spices. It’s
a chameleon and adapts well. You can even
use it for dessert as a pudding.”
Himalayan red rice is grown in
Thailand. This is a long-grain, unmilled rice with a nutty, complex,
slightly sweet flavor. It is bright
terra-cotta in color.
When Jodi Lee Duryea, MS, senior
lecturer/chef-instructor at the School of
Merchandising and Hospitality Management,
University of North Texas, Denton, Texas,
lived in Indonesia during the 1980s, she ate
red rice for the first time. “I really like the
Ulikan, from the Northern Philippine island of Luzon, is Fair Trade rice grown on the island’s famous rice terraces. It is considered a boutique rice with its mild flavor, earthy aroma nd slightly sticky consistency. It is hand-planted, hand-picked and hand-processed. (Proceeds go to help sustain Philippine rice farming.)
Mountain Red blend that has been
simmered in vegetable stock is an
ingredient in these scallop/mango
mousse-stuffed rice balls.