Himalayan Red Rice

Himalayan Red Rice: Himalayan red rice, or Bhutanese red rice as it is also known, is similar to brown rice. It has a strong, nutty flavor and a firm texture, and has more bran than brown rice. The short grain varieties of Himalayan red rice cook quickly, just 20 minutes or so, like white rice. It's intense red hue will color any rice cooked with it, but mixing Himalayan red rice and white rice seems to be a popular cooking technique anyway. If you mix with other rices be sure to watch cooking times, you might also consider cooking the rices separately and mixing afterward to avoid bleeding colors and over/under cooking. Himalayan red rice has a wonderful, chewy texture and strong flavor, so it goes well with other flavorful ingredients.

Himalayan red rice makes a great substitute for brown rice, or any rice for that matter. It's slightly sticky texture will hold a pilaf together nicely. Himalayan red rice may be found in a short grain and a long grain variety. The long grain Himalayan red rice takes longer to cook, like wild rice, while short grained Himalayan red rice cooks in about half the time. Bhutanese Himalayan red rice is the short grained version. It is high in fiber and antioxidants, B vitamins, minerals, and essential fatty acids. Himalayan red rice is minimally processed and retains all of the health benefits of brown rice varieties. Himalayan red rice has only it's hull removed, it retains the bran and germ and is not polished. Excessive processing removes much of the nutritional value of any rice. If you've tired of the same old healthy brown rice, try a little Himalayan red rice today!

Himalayan red rice Facts:
• Himalayan red rice is grown near Bhutan at 8,000 ft
• Himalayan red rice is also called Bhutanese red rice
• Himalayan red rice comes in short and long grain varieties
• Similar to brown rice with many health benefits
• Strong nutty flavor and firm texture
• Short grain varieties cook in about 20 minutes
• Himalayan red rice is high in fiber, vitamins and minerals
• Himalayan red rice makes an excellent substitute for brown rice

Nutritional data per 100g (approx): Alanine - 0.437 g Arginine - 0.569 g Ash - 1.27 g Aspartic acid - 0.702 g Calcium, Ca - 33 mg Carbohydrate, by difference - 76.17 g Copper, Cu - 0.277 mg Cystine - 0.091 g Energy - 1515 kj Energy - 362 kcal Fatty acids, total monounsaturated - 0.971 g Fatty acids, total polyunsaturated - 0.959 g Fatty acids, total saturated - 0.536 g Fiber, total dietary - 3.4 g Folate, DFE - 20 mcg_DFE Folate, food - 20 mcg Folate, total - 20 mcg Glutamic acid - 1.528 g Glycine - 0.369 g Histidine - 0.190 g Iron, Fe - 1.80 mg Isoleucine - 0.318 g Leucine - 0.620 g Lysine - 0.286 g Magnesium, Mg - 143 mg Manganese, Mn - 3.743 mg Methionine - 0.169 g Niacin - 4.308 mg Pantothenic acid - 1.493 mg Phenylalanine - 0.387 g Phosphorus, P - 264 mg Potassium, K - 268 mg Proline - 0.352 g Protein - 7.50 g Riboflavin - 0.043 mg Serine - 0.388 g Sodium, Na - 4 mg Thiamin - 0.413 mg Threonine - 0.275 g Total lipid (fat) - 2.68 g Tryptophan - 0.096 g Tyrosine - 0.281 g Valine - 0.440 g Vitamin B-6 - 0.509 mg Water - 12.37 g Zinc, Zn - 2.02 mg

Himalayan/Bhutanese Long Grain Red Rice

Where to buy: Himalayan Red Rice