Himalayan Red Rice is a medium- to long-grain strain of red rice grown in South Central Asia. It has a rich, slightly sweet and complex flavor reminiscent of coconut, with a firm texture.
Himalayan 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.
Add 1 cup of rice to 2-1/4 cups of water. Bring to a boil. Reduce heat to simmer. Cover and cook for 30 to 40 minutes or until rice is tender and water has been absorbed. Fluff with fork before serving.