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Red rice
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<h2 id="health-claims">Health claims</h2> <p>Some strains of red rice, when eaten dehusked (analogous to ordinary <a href="/facts/Brown_rice/8RYpnMjp">brown rice</a>), have a lower <a href="/facts/Glycemic_index/LD57X1KR">glycemic index</a> compared to white rice (Basmati and Jasmine), which is polished. However, research also indicates that polishing red rice removes this difference.<a class="footnote-ref" id="fnref:1" href="#fn:1"><sup>1</sup></a> </p><p>Red rice contains higher <a href="/facts/Antioxidant/4TG4MQ83">antioxidant</a> levels compared to white rice,<a class="footnote-ref" id="fnref:2" href="#fn:2"><sup>2</sup></a> though what they actually do in the human body is unclear. </p><p>Dehusked red rice is also a richer source of iron, magnesium, calcium and zinc than white rice.<a class="footnote-ref" id="fnref:3" href="#fn:3"><sup>3</sup></a> The same can be said of ordinary brown rice.<a class="footnote-ref" id="fnref:4" href="#fn:4"><sup>4</sup></a> </p> <h2 id="varieties">Varieties</h2> <p>Varieties of red rice include: </p> <ul><li>Rakthashali, a rare rice variety of Indian rice, often mentioned in <a href="/facts/Ayurveda/XCgFAdb3">Ayurveda</a> and <a href="/facts/Hinduism/oxV9YvQh">Hinduism</a>.</li> <li><i><a href="/facts/Oryza_glaberrima/RHKnMWTb">Oryza glaberrima</a></i>, also known as African red rice.</li> <li><i><a href="/facts/Oryza_longistaminata/QdTLT617">Oryza longistaminata</a></i>, also known as red rice.</li> <li><i><a href="/facts/Oryza_punctata/Q5DBVK83">Oryza punctata</a></i>, also known as red rice.</li> <li><i><a href="/facts/Oryza_rufipogon/KPb7bs4B">Oryza rufipogon</a></i>, also known as wild rice and red rice.</li> <li>Red rice, also known as <a href="/facts/Weedy_rice/mlv4yl8J">weedy rice</a>, a low-yielding rice variety that persists as a weed in fields of better-quality rice.</li> <li>Thai <a href="/facts/Red_Cargo_rice/YIPeWvgT">Red Cargo rice</a>, a non-glutinous long grain rice variety.</li> <li><a href="/facts/Bhutanese_red_rice/Kh7A7PDN">Bhutanese red rice</a>, a medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas.</li> <li><a href="/facts/Camargue_red_rice/CvqE0zSW">Camargue red rice</a>, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France.</li> <li><a href="/facts/Matta_rice/0B0HVYdt">Matta rice</a> Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for <a href="/facts/Idlies/VazWFBdK">idlies</a> and <a href="/facts/Appam/SmYj36aW">appams</a>, and eaten plain.Matta rice is mostly eaten in Kerala and in <a href="/facts/Dakshina_Kannada/AmC11Pe3">Dakshina Kannada</a> and <a href="/facts/Udupi_district/PWrLq2Yf">Udupi district</a> of <a href="/facts/Karnataka/NhJAc4t9">Karnataka</a> state, India. Some natives of these region settled elsewhere also prefer Matta rice as staple food.</li> <li>Ulikan or mini-angan, heirloom red rice from <a href="/facts/Ifugao/fCIcUrGd">Ifugao</a> and <a href="/facts/Kalinga_(province)/vrqWI7lk">Kalinga</a>, <a href="/facts/Philippines/ARpmxXQV">Philippines</a>.</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern <a href="/facts/Brazil/QHkG46GL">Brazil</a> (States of <a href="/facts/Rio_Grande_do_Norte/32rdnwuk">Rio Grande do Norte</a> and <a href="/facts/Para%25C3%25ADba/xcs4dADh">Paraíba</a>) since the 16th century.<a class="footnote-ref" id="fnref:5" href="#fn:5"><sup>5</sup></a></li> <li><a href="/facts/Malaysia/8zbUMzCP">Malaysia</a> red rice varieties are Udang Besar, Udang Halus, Katek Merah, Silah Merah, MRQ98, MRQ99, MRQ 100 and UKMRC-9. UKMRC-9 is the new red rice varieties in <a href="/facts/Malaysia/8zbUMzCP">Malaysia</a>, developed through <a href="/facts/Plant_breeding/GFlyFbSK">plant breeding</a> program.</li></ul> <h2 id="dishes">Dishes</h2> <ul><li><a href="/facts/Charleston_red_rice/dMMYNNAJ">Red Rice</a>, a traditional <a href="/facts/Gullah/ftMUWt74">Gullah</a> <a href="/facts/Lowcountry/9gvHTHxc">Lowcountry</a> dish, similar to West African <a href="/facts/Jollof_rice/RtwGsdz2">jollof rice</a>.</li></ul> <h2 id="see-also">See also</h2> <ul> <li>Food portal</li></ul> <ul><li><a href="/facts/Wehani_rice/SjhjLogC">Wehani rice</a>, a variety of aromatic brown rice developed in the late 20th century.</li> <li><a href="/facts/Red_yeast_rice/T5m1kNFS">Red yeast rice</a>, white rice fermented with a red mold, used in East Asian cuisine and Chinese traditional medicine, with anti-<a href="/facts/Cholesterol/TnfPlYc1">cholesterol</a> properties.</li> <li>Some of the Asian liquors known as <a href="/facts/Arrack/nDgFC2pm">arrack</a> are made by fermentation of red rice.<a class="footnote-ref" id="fnref:6" href="#fn:6"><sup>6</sup></a></li> <li><a href="/facts/Matta_rice/0B0HVYdt">Matta rice</a> mostly used in Kerala and in <a href="/facts/Dakshina_Kannada/AmC11Pe3">Dakshina Kannada</a> and <a href="/facts/Udupi_district/PWrLq2Yf">Udupi district</a> of <a href="/facts/Karnataka/NhJAc4t9">Karnataka</a> state, India.</li></ul> Wikimedia Commons has media related to Red rice. <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Se, C.H.; Chuah, K.A.; Mishra, A.; Wickneswari, R. (2016). "Evaluating crossbred red rice variants for postprandial glucometabolic responses: A comparison with commercial varieties". Nutrients. 8 (5): 308. doi:10.3390/nu8050308. PMC 4882720. PMID 27213446. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882720" target="_blank">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4882720</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Abdullah, A.; Muhammad, K. & Wickneswari, R. (2013). "New red rice transgressive variants with high antioxidant capacity". International Food Research Journal. 20 (3): 1497–1501. <a href="https://www.researchgate.net/publication/280932534" target="_blank">https://www.researchgate.net/publication/280932534</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Raghuvanshi, R.S.; Dutta, A.; Tewari, G. & Suri, S. (2017). "Qualitative characteristics of red rice and white rice procured from local market of Uttarakhand: a comparative study". Journal of Rice Research. 10 (1): 49–53. <a href="https://www.researchgate.net/publication/328902288" target="_blank">https://www.researchgate.net/publication/328902288</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>"Rice, brown, long grain, unenriched, raw". FoodData Central. <a href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/2512380/nutrients" target="_blank">https://fdc.nal.usda.gov/fdc-app.html#/food-details/2512380/nutrients</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>"Lançada primeira cultivar de arroz vermelho desenvolvida no Brasil". <a href="https://www.embrapa.br/busca-de-noticias/-/noticia/39540267/lancada-primeira-cultivar-de-arroz-vermelho-desenvolvida-no-brasil" target="_blank">https://www.embrapa.br/busca-de-noticias/-/noticia/39540267/lancada-primeira-cultivar-de-arroz-vermelho-desenvolvida-no-brasil</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>"Arrack", Wikipedia, 2023-08-07, retrieved 2023-08-14 <a href="https://en.wikipedia.org/w/index.php?title=Arrack&oldid=1169115599" target="_blank">https://en.wikipedia.org/w/index.php?title=Arrack&oldid=1169115599</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> </ol>