Himalayan Red Rice

Himalayan Red Rice is considered a star amongst other rice; That is because it is minimally processed with bonus nutritional benefits including potassium, magnesium, zinc, iron and lots of fiber. This makes it a great substitute for brown rice or white rice.

Also referred to as Bhutanese Red Rice, Himalayan red rice is grown in the eastern Himalayas of Southeast Asia. While other rice is often heavily processed and polished (like typical white rice), having its husk, bran and germ removed, Himalayan red rice is not. The flavorful rice retains much of its whole grain benefits because it is unhulled or semi-milled, leaving intact much of the bran and germ, and thus much more of its nutrients.

As a staple rice in the region, Himalayan red rice only found its way to the western world in the last century. With its complex, nutty flavor and deep red hue, this colorful rice has become a popular addition to steaming vegetables (especially mushrooms), grilling fish or pairing with light meats. Himalayan red rice takes a bit longer to cook, however the rich texture is worth it, offering a firmer and chewier experience. It goes well with sweet or tart dishes and is a favorite when making rice pilaf and rice salads. The Japanese use Himalayan red rice for its traditional Sekihan dish paired with Adzuki beans.

Packed with nutrients, health experts regularly suggest red rice for patients with heart conditions and diabetes. Besides the vitamins and minerals mentioned, Himalayan red rice contains antioxidants helpful in safeguarding the body against free radicals. It also can help lower cholesterol and blood glucose levels.