Red rice is a whole-grain rice that is gaining popularity for its health benefits.
Red rice contains anthocyanins, which give it its reddish colour. These antioxidants may help fight free radicals, reduce inflammation and reduce the risk of chronic diseases.
The high fibre content aids digestion, prevents constipation and helps to maintain a healthy weight by keeping you fuller for longer.
The low glycaemic index helps to control blood sugar levels, which is why it’s good for people with diabetes.
Red rice is a treasure trove of different nutrients and vitamins, which are important for energy production and brain health. Preparation
Red rice is cooked in a similar way to other types of rice:
Wash 1 cup of red rice under cold water until the water is clear;
Soak the rice for 1 to 3 hours, This can help to reduce the cooking time and give a better result (the rice will be softer);
Add the washed rice to cold water at a ratio of 1:2.5 or 1:3, depending on the texture you want (if you want a porridge, you can add more water);
When it comes to the boil, reduce the heat, cover the pot and let it simmer for 40 to 50 minutes, or until the rice is soft. The cooking time is shorter in the pressure cooker, about 20 minutes;
When the rice is cooked, leave the pot covered for 10 minutes, then shake with a fork before serving.
Recipes
Red rice salad
Ingredients:
– 1 cup cooked red rice
– 1 cup halved cherry tomatoes
– 1 cucumber, Diced
– 1/4 cup finely chopped red onion
– 1/4 cup cheese to taste (chopped)
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
In a large bowl, mix together the cooked red rice, Cherry tomatoes, cucumber, onion and cheese.
In a small bowl, combine the olive oil, lemon juice, oregano, salt and pepper.
Pour the dressing on top of the salad and stir.
Serve chilled or at room temperature.
Red rice porridge
Ingredients:
– 1 cup cooked red rice
– 1/2 cup water
– 1/2 cup coconut milk/cream
– Sweetener to taste
– Vanilla extract or powder to taste
– Ceylon cinnamon powder to taste
– 1/4 teaspoon ground nutmeg
– Pinch of salt
Nuts for garnish.
In a saucepan, combine the cooked red rice, coconut milk, sweetener, vanilla powder, cinnamon powder, nutmeg powder and salt.
Bring to the boil, then reduce the heat and cook for 20-25 mins, stirring, until the mixture thickens to the consistency of a pudding.
Serve warm or chilled, garnished with nuts.
Let food be medicine!