Himalayan red rice is a kind of grain that has been grown in Asia for many centuries. In particular, the short-grain rice is grown in South Central Asia. However, it is also grown in some parts of France. The shape of Himalayan red rice is similar to the shape of brown rice. As per its moniker, however, it is a much different color than most other types of rice. Chefs often describe the color of red rice as a deep rosy or russet hue.
Himalayan red rice is also distinct from other type of rice in its flavor and nutritional value. In terms of nutrition, red rice contains a higher fiber content than white rice. It is generally agreed that red rice has more flavor than brown or white rice. The flavor of red rice has been described as nutty and earthy. In addition to being flavorful, the rice is quite aromatic.
Some food critics believe that the Himalayan Red Rice with the most aroma and richest flavor is grown in the foothills of the Himalayan mountains, in the Kingdom of Bhutan. When the rice is grown in this location, the plant gains specific benefits. Food experts believe that the elevation in this area, which is about 8,000 feet (2438.4 meters) above sea level, benefits the flavor of the ice. It is also possible that it is the water that the rice is grown in, which is fed by a glacier above the patties, is a credit to the flavor of the grain.
Because the red rice grain contains more natural bran than white rice, it requires a longer time to cook. Therefore, it you are planning to incorporate Himalayan red rice into a recipe that normally calls for white rice, you will need to adjust the amount of time that you normally allot to prepare the dish. This kind of rice is a lovely addition to salads that call for rice and rice pilaf.
Chefs generally agree that the rice pairs well with fish, white meats, and vegetables. The color of the grain adds visual appeal to all sorts of meals. For a visually stunning starch dish, try combining red rice and white rice. The combined textures are also a treat for the palate. Just remember that the two kinds of rice have separate cooking requirements. If you want to use this technique, it is best to cook the two types of rice separately and then combine them before serving the dish.