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What Is Himalayan Red Rice?

Diane Goettel
Updated May 16, 2024
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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.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Diane Goettel
By Diane Goettel
"Diane Goettel has a BA from Sarah Lawrence College and an MA in English from Brooklyn College. Diane lives in Mount Vernon, New York with her husband, Noah. They are the proud parents of a Doberman Pinscher named Spoon. Specialties: book editing, book marketing, book publishing, freelance writing, magazine publishing, magazine writing, copywriting,"
Discussion Comments
By anon50739 — On Oct 31, 2009

P.S. to ANON18262

Please do see your doctor. if you have dangerous cholesterol levels, red yeast rice tablets won't be sufficient. Also, there are many other things - blood markers - indicating heart disease risk. But all my heart patients also take red yeast rice capsules. See your doctor. Please.

By anon50737 — On Oct 31, 2009

TO ANON18262:

Red yeast rice has been shown in empirical studies to lower "bad" blood cholesterol. You can get it in capsules just about anywhere.

By anon41361 — On Aug 14, 2009

Is Himalayan red rice the same as mohammareh red rice? Where can one obtain red rice in California?

By Lekshmi — On Nov 13, 2008

Is Himalayan red rice same as the red rice grown in Kerala, India?

By anon18262 — On Sep 18, 2008

What are the nutritional benefits of red rice? There are tablets offered for lowering cholesterol but I would prefer the natural source.

Diane Goettel
Diane Goettel
"Diane Goettel has a BA from Sarah Lawrence College and an MA in English from Brooklyn College. Diane lives in Mount...
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