Has anyone tried this variety? (there are many different types described as "red rice" but I have only eaten one of the Sri Lankan varieties) It has a distinct odor, firm texture, takes about as long to cook as brown basmati rice and seems to differ from that only in that the husk is removed. here's a link:
asked byNandalal_Rasiah (519)
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on January 04, 2012
at 09:51 PM
Never tried it, but it is still unpolished rice, so the bran stays there which means it has a lot of phytic acid. I wouldn't advice eating it on a regular basis unless you're eager to remove this acid by soaking and/or fermenting, but that's a lot of hard work.