National Culinary Review

texture and flavor,” she says. “It is tasty, and the chewy texture is a nice alternative to regular white rice. The color is lovely against white fish and meats. I have used it in almost any rice dish, but it does take longer to cook than regular long-grain rice.” To prepare, Duryea will wash and soak the rice for an hour, and then either steam or drain and prepare. “I find washing it three to four times, until it runs clear, and then soaking it in water for 30-60 minutes helps the rice cook faster and more evenly,” she says.

She uses Himalayan red rice to enhance
a Puerto Rican style chicken dish, and
prepares sage/apple-garnished turkey legs
with Himalayan red rice. She finds red rice
pairs well with coconut milk, lemongrass,
curry, fish, shellfish and duck. “I have also
used it to make rice pudding with coconut
milk,” she says. “Instead of cream and
coconut sugar to sweeten, I serve it with
bananas stewed in coconut sugar and
cream, and brûlée bananas on top.”

COST VS. ADDED VALUE
According to Holleman, a serving of a white
rice variety is about a dime less to put on the
plate than an heirloom variety, which can be
as much as 20 cents per serving. “However,
when operators look at that cost, they can
easily justify adding another $1 to the menu,”
he says. Most diners won’t mind paying extra
for heirloom rice varieties, which are often
hard to find in grocery stores.

With its colorful appearance and rustic flavor, red rice perfectly matches an abundance of tastes and textures. “Red rice makes a beautiful presentation on the plate, adding both color and whole grain goodness,” says Nussinow. “It’s an exotic-looking ingredient without a high price tag, and you can impress your guests with little effort.”

Melanie Wolkoff Wachsman is a freelance writer based in Louisville, Ky., and a former editor of Chef and Chef Educator Today.

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