What’s Red, Black and Edible?

 

Interested in adding some color to your rice dishes? There are several types of rice that are “colorful” and can be added to regular ‘white’ rice as well.

RED RICE

A number of different rices can be referred to as “red rice”, but in most cases, it refers to an unhulled or partially hulled rice which has a red husk rather than the more common brown husk. Red rice has a nutty flavor, and because the germ of the rice is left intact, it is high in nutritional value.

Some specialty stores carry red rice, and it is often be labeled as “Bhutanese red rice” or “cargo rice”. Like brown rice, red rice is a good source of fiber that is helpful in reducing heart disease by lowering cholesterol, blood pressure, and inflammation. Red rice also helps provide iron in your diet. Per one cup serving it’s a carb with 216 calories yet only 2 grams of fat.

BLACK RICE

Black rice is a sticky rice with a nutty flavor grown in Indonesia and the Philippines. There is also a Black Chinese Rice. Black rice has an excellent soft texture, color, and a nutty flavor. It is best used steamed and served with a stir fry dish or in pilaf. Black rice is considered an heirloom type rice and it is high in nutritional value including iron and fiber. It contains many helpful antioxidants and anthocyanins, an ingredient that is capable of lowering the risk of heart attack. Black rice calories per cup serving is 160, less than ‘red’ rice, and also 2 grams of fat.

Black rice works well in puddings. The deep black color of this turns deep purple when cooked.