Himalayan Red Rice contains more of the Natural Bran than does White Rice. For this reason it requires a longer cooking time and has a nuttier more complex flavor than processed White Rices.
Suggested Use: The firm and hearty texture of Red Rice is perfect for Rice Salads and Rice Pilaf dishes. The full shape and rosy color make it a wonderful choice for meals show casing rice. It goes remarkably well with steamed vegetables, grilled fish and light meats. Combine Red Rice with White Rice for textural and visual interest.
3 T. Vegetable oil, 2 cups water, 1 cup rice and salt & pepper to taste. Bring water to a boil, then add rice and flavoring – Stir once. Cover and reduce heat to a simmer. Cook covered for 35-40 minutes. Do not stir. Remove from heat and let it steam covered for 10-15 min. Fluff with fork.
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