Until a few years ago, red rice was an exotic product for Russians. However, today its popularity is growing rapidly, especially among adherents of proper nutrition and a healthy lifestyle. It is wild red rice that is considered the most useful among other unpolished types of rice, in which the valuable bran shell is also preserved. No wonder in ancient China red rice was available only to noble people and members of the emperor's family.
Composition and properties of red rice
Rice is called red that has undergone minor industrial processing without polishing, with a shell color from ruby red to burgundy brown. It is in it that the most valuable substances are contained. Groats from such cereals are easy to prepare, have a pleasant, slightly sweetish nutty taste and bread aroma.
The table provides information on the most common varieties of red rice:
| Red rice variety | Country of origin | Description of grain |
| Cargo (Thai) | Thailand | Long-grain, burgundy (close in color to clay) |
| Devzira | Uzbekistan | Medium grain, with a red or brownish-red streak, brightens after rinsing, fastest to prepare |
| Ruby | India, USA, Russia | Long grain, dark red (bright) |
| Yaponika (Akamai) | Japan | Round, brownish red, highly tacky |
| Camargue | France | Medium grain, burgundy brown with a pronounced nutty taste and aroma |
Download a table of red rice varieties here so you always have it at your fingertips.
The calorie content of red rice in dry form varies from 355 to 390 kcal per 100 g, but the number of calories is reduced by 3 times after cooking the product. A portion of cooked cereal contains only 110-115 kcal. In addition, it is classified as a useful complex carbohydrate. After all, the indicator of the glycemic index, depending on the variety of red rice, ranges from 42 to 46 units.
Composition of red rice (100 g):
- Proteins - 7.6 g
- Fat - 2.4 g
- Carbohydrates - 69 g
- Fiber - 9.1 g
Vitamins:
- A - 0.13 mg
- E - 0.403 mg
- PP - 2.3 mg
- B1 - 0.43 mg
- B2 - 0.09 mg
- B4 - 1.1 mg
- B5 - 1.58 mg
- B6 - 0.6 mg
- B9 - 0.53 mg
Macro, microelements:
- Potassium - 230 mg
- Magnesium - 150 mg
- Calcium - 36 mg
- Sodium - 12 mg
- Phosphorus - 252 mg
- Chromium - 2.8 mcg
- Iron - 2.3 mg
- Zinc - 1.7 mg
- Manganese - 4.1 mg
- Selenium - 25 mcg
- Fluoride - 75 mcg
- Iodine - 5 mcg
In cooking, red rice is used to make side dishes, soups, salads. It can also be an independent dish. Best combined with poultry, fish, vegetables (except for starchy ones: potatoes, turnips, beans). Cooking time is about 40 minutes, the ratio of cereals and water is 1: 2.5. It is permissible to add vegetable oil to ready-made rice: olive, linseed, etc.
Tip: Red rice retains its germ, so it is suitable for germination. Usually, the first shoots appear in 3-4 days if the grains are placed in a humid environment. Pour rice in 1 layer on a plate or small dish and cover with wet gauze or a cloth (linen, cotton).
Why is red rice good for you?
Red rice combines the beneficial properties of all varieties of brown and wild rice with individual value qualities. Due to its balanced composition, which is rich in vitamins A, E, of the entire group B, potassium and magnesium, the cereal stabilizes metabolic processes and blood pressure, supports the normal functioning of the cardiovascular system, and prevents the accumulation of salts in the joints.
Rice with a red shell has a beneficial effect on muscle tissue, for which it is appreciated by athletes. It stabilizes mood and general emotional background, is involved in the production of serotonin. Due to the low glycemic index, diabetics can safely consume cereals. Red rice not only does not cause spikes in blood glucose, but helps the body to produce its own insulin.
The pigments that provide the red-burgundy hue of the shell contain a large amount of antioxidants. The same as in bright vegetables and fruits. Their positive effect is manifested in a decrease in the concentration of free radicals that destroy the protective shell of healthy cells of tissues and organs.
As a result:
- increased resistance to any disease;
- the risk of malignant neoplasms (especially in all parts of the intestine) decreases;
- aging processes slow down.
Its amino acids make red rice an alternative to meat products. It is a plant-based source of iron that is useful in preventing anemia. Regular consumption of red rice (2-3 times a week) stimulates the production of natural collagen. Skin elasticity increases, the tone becomes smoother. Ladies report clear improvements in the condition of hair and nails when this type of rice is included in the regular menu.
Red rice for weight loss
Nutritionists have singled out red rice for its weight loss benefits. Its nutritional properties are complemented by the absence of stress on the stomach and intestines. Fiber, which is contained in large quantities in the bran casing, entering the stomach, combines with water and significantly increases in volume.
As a result, appetite decreases, and dietary fiber ensures easy and dynamic movement of the eaten through the gastrointestinal tract. In this case, excess fats are not absorbed into the intestinal wall. Plus, the energy value of the product is high, and as a result: for a long time, not only does the feeling of satiety remain, does not bother hunger, but there is enough strength and energy for training or other physical activity.
The popular detox diet is based solely on red rice. Its duration is 3 days. On the eve of the diet and after it, you should reduce fried and starchy foods, limit salt and sugar, and increase the amount of fresh vegetables in the diet. Diet menu: 250 g of red rice per day. It needs to be cooked without additives and divided into 4 equal meals. Eat, chewing thoroughly. It is also acceptable to eat 3-4 apples without peel. Drinking regimen is no less important in such a detox system. The diet allows you to unload the digestive tract, lose about 2 kg, remove excess salt, fluid and toxins.
The harm of red rice
Red rice is allowed for use in children's, dietary, sports and any other menus precisely because it does not have a detrimental effect on the body. Consider its calorie content when introducing cereal dishes into the diet, and then the rice will be absolutely safe. This is especially important for those who strictly monitor the daily calorie intake and the proportions of BJU.
The only note: if you have never tasted red rice, then the first serving should be no more than 100 g. A new, unfamiliar product for your digestive tract, and also containing a large amount of fiber, can cause excessive gas formation in the intestines. You should not start cooking red rice dishes if you have an aggravation of problems with the gastrointestinal tract.
To completely eliminate even the potential harm of red rice, sort the cereals and rinse them thoroughly before cooking. In packs with unpolished grains, sometimes unnecessary husks, small debris or unrefined grains come across.
Are there any contraindications for use?
The only reason to give up red rice completely is because of its individual intolerance. Although this phenomenon is extremely rare, since all varieties and types of rice are hypoallergenic foods. Due to the lack of gluten in the composition, red rice is not prohibited even for those suffering from ciliakia, for whom rye, wheat, oats, and barley are contraindicated. It is better to eat this type of rice no more than 1 time per week with low blood pressure, liver and kidney diseases.
Note! Not to be confused with unpolished red rice (minimally processed cereal) and fermented red rice. The latter is just white polished refined red rice that has been exposed to fungal bacteria such as Monascus. Due to fermentation processes, it acquired a burgundy-brown hue.
Such rice is not cooked, but used as a seasoning, food coloring in the meat industry and a component of some dietary supplements. It is widely used in Chinese traditional medicine. However, it is important to note that fermented or yeast rice is prohibited in the EU due to many contraindications. Among them: pregnancy, lactation, childhood, renal or liver failure, incompatibility with some products (for example, citrus fruits), etc.
Conclusion
Compared to traditional types of rice, red is more expensive. Therefore, the low price should make you doubt the quality of the product. Red rice does not require special storage conditions. It is enough to place it in a dark place in a closed container.
