Red rice from the Himalayas is an Asian specialty, and it has a unique flavour and nutrient value from other types of rice. It is higher in fibre content and has an earthy, nutty flavour to it. It is actually better for you than white rice, but it does take longer to cook. It you want to use it in a rice recipe that would normally require white rice, be sure to adjust your cooking times accordingly. It is a great addition to any salad, pilaf or meat dish.
Himalaya’s red rice is known for its aromatic flavour that has made it a favourite among food aficionados. It is grown in the Himalayan mountains and in Bhutan. The grains are believed to thrive here because of the elevation, which is far, far above sea level (8,000 feet). The flavour may come partially from the glacier that feeds the rice from above, high up in the mountains.