Red rice is rice that is colored red due to natural anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown. Red rice has a nutty flavor. It has the highest nutritional value among rices eaten with the bran intact.

Health claims

Some strains of red rice, when eaten dehusked (analogous to ordinary brown rice), has a lower glycemic index compared to white rice (Basmati and Jasmine), which is polished. However, research also indicates that polishing red rice removes this difference. Red rice contains higher antioxidant levels compared to white rice, though what they actually do in the human body is unclear. Dehusked red rice is also a richer source of iron, magnesium, calcium and zinc than white rice. The same can be said of ordinary brown rice.

Varieties

Varieties of red rice include:

Dishes