Parboiled Himalayan Style Red Rice
Storage & handling
Store in a dry, cool place.
In Bhutan, this rice is often paired with mushrooms and chile peppers, since its rich taste stands up to these assertive flavors.
Parboiled Himalayan Style Red Rice is minimally processed, retaining the same whole-grain health benefits of brown rice, but with a beautiful red pigment and unique flavor profile. It is high in fiber, complex carbohydrates, B vitamins and minerals, particularly iron, zinc, potassium, magnesium, manganese and phosphorus. It gets its color from anthocyanins and proanthocyanins in the rice's bran. These plant pigments, thought to be high in antioxidants, give some plants a red or purple color. In studies, these pigments have shown promise in reducing cholesterol as well as regulating hyperglycemia in diabetics.
After harvest this product is cleaned, sorted, then parboiled under steam pressure which forces nutrients from the bran into the endosperm where it is more easily accessed by the human digestive system. This means that Parboiled Himalayan Style Red Rice is not only naturally rich in nutrients, but those nutrients are more readily absorbed once the rice is cooked and eaten.
Our Himalayan Red Rice is a whole-grain red rice from Southeast Asia. Its long grains have a rich red color, nutty flavor and slightly chewy texture. The rice pairs well with both crispy-tart and sweet foods, and this recipe features both: the crisp, clean taste of cucumber and fennel, and the sweet flavor of grapes and tart cherries.