Food Alphabet
Red rice
This is a traditional Thai version of medium-grained rice, which has a pronounced nutty aroma (or the aroma of rye bread) and is suitable for preparing salads and side dishes for meat, vegetables and mushrooms. In Iran, red rice is a mandatory component of the traditional Plau Ahmar pilaf.
Red rice is grown in Asia and Europe (France), and recently, thanks to the efforts of Russian scientists, it has been grown in Russia. This rice is a red round unpeeled or partially ground grain that needs to be cooked for about 45 minutes. (The cooking time can be reduced to 25 minutes if you soak the rice overnight.)
Most often, red rice has a very hard grain-that's why even after prolonged thermal treatment, its primary form is preserved. It is also important to keep in mind that during cooking, the color of rice becomes more intense.
