Like brown rice, red rice is minimally processed to retain more of the fiber, vitamin, and mineral content of the original rice kernel. This particular variety - Pachchaperumal, named for its resemblance to the fabled color of the Buddha’s skin - has a deep, rich burgundy color when cooked. It is high in proteins and is said to have been the staple of the great armies led by semi-mythical chieftains known as the “Ten Great Giants.” The rice is considered divine and often offered as alms, gratitude offerings or in vows seeking rains or protection of crops. Also it has been used as a remedy in ayurvedic healing. It is delectable and provides a distinct grain eating experience not to be missed!
Essential Living Foods makes it our mission to not only find the best sources, but enrich the local growers, the core essence of what fair trade and agricultural sustainability really means. Our heirloom red rice comes from Rural Returns, a Stanford Social Innovation recipient 2009-2010. It is a social enterprise based out of Sri Lanka, where local farmers, families, and villages are dedicated to harvesting centuries old strains of heirloom red rice, wherein making a wholly sustainable alliance a reality. Local farmers are encouraged to participate hands on in their creation, eliminating a middle man and creating an identity for themselves and their farms. The people doing the work are the people earning a life, not just a living. Buying this rice is taking part in changing the world! How amazing is it that it is looked after by hand from my cultivation to packaging to distribution? Too good to be true? No Way! Try some today and fall in love with this kingly strain!
Recommended Cooking Methods:
This is an extremely versatile rice, hearty and rich in taste. It is a welcome addition as an entree or side dish or simply alone!
One cup of rice - Rinse well, no need to wash like white rice
Heat gently one tablespoon of oil or butter in a heavy base pot
Add red rice, a pinch of salt and stir to coat grains with the oil
Cover with 2 - 2 1/2 cups cold water (Less liquid for firmer texture e.g. salad use)
Bring to a rapid boil and cook for 3-5 minutes until liquid level is near the top of the rice stirring only a few times to promote even cooking
Cover, reduce heat to very low and leave for 15-20 minutes
Check, if all liquid is absorbed, fluff with a fork and serve
Heat a large pot with 8-12 cups of water
Once boiling add a teaspoon of salt and one cup red rice
Stir occasionally and boil for 25 minutes
Test a grain of rice for texture; continue to cook until desired firmness is achieved
Drain and rinse, toss through a little oil of butter if desired
½ cup red rice
1½ cups water
1 teaspoon butter or oil
Pinch of salt
Place all ingredients in a large microwave safe container
Cook uncovered on full power for 16 minutes
Most of the liquid will have been absorbed
Cover and leave for 5 - 10 minutes
Fluff with a fork
1/2 cup rice per person
Cold water equal to 1.5 times amount of rice
Pinch of salt
1/2 - 1 teaspoon butter/ghee/olive oil
Place all ingredients in rice cooker and leave to cook.
Cooker will switch to "warming" mode once cooked. Switch off cooker or stir occasionally if not serving immediately.