Red Rice

Structure of Anthocyans via Wikipedia

Recently red rice has become popular in Japan for its high content of antioxidant phenolic compounds. The red pigments in the bran are water-soluble anthocyanins that are bonded to some of the rice bran proteins. The qualities of the weedy U.S. strains vary, but most red rices had higher protein contents than ordinary rices.

Anthocyanines are water-soluble pigments that produce brilliant hues of purple, red, and blue in plants.

Carotenoids are fat-soluble compounds which give tomatoes, watermelons, red grapefruit, and other plants their yellow, orange, or red colors.

Grown in the wetlands of southern France, Camargue red rice is a relatively new variety, the result of cross-pollination between cultivated and wild rices. Like other unmilled grains it has a warm, nutty flavour. Show off its russet hue in salads, or serve it simply dressed with good olive oil, salt and fresh herbs.

The recipe according to Delia is: Cook 275ml (?) of red rice with a level teaspoon of salt, and 1 pint (570 ml) boiling water, bring it back up to simmering point, then put a lid on and let it cook very gently for 40 minutes. After that, don't remove the lid, just turn the heat off and leave it for another 15 minutes to finish off.

Instead of grabbing a sandwich at lunchtime, I take a little carton of red rice salad with me. I have 2 versions, one with raw chopped veg (avocado, onion, tomato, red pepper with hemp seed oil for omega complex and lemon juice) or with roasted aubergines, peppers etc. You can add some tuna, or a bit of leftover roast chicken. Absolutely scrumptious!

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