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Red rice is a kind of ‘unpolished’ rice, retaining a higher nutritional value compared to white rice or even polished rice.
The ‘unhulled’ nature retains the red bran layer, making it richer in fibre than a white (hulled) rice, with a flavour that’s significantly more powerful and complex, tasting more nutty, earthy and ‘full’.
The red bran layer contains up to 95% of the dietary fibre and minerals (iron, zinc, potassium, sodium, manganese) of the whole rice, whereas the inner white portion contains predominantly carbohydrate and proteins.
Red rice works well with a number of foods and also eaten by itself, and can be included in risotto and other combined rice dishes.