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Red rice, with its distinct reddish-brown colour, is a highly nutritious whole grain that is also considered healthy. It gets its colour from anthocyanins, which are potent antioxidants that help reduce inflammation in the body. It is also a good source of dietary fibre, which aids digestive health.
Red rice also has a lower glycemic index compared to white rice, meaning it causes a slower and steadier increase in blood sugar levels after consumption. It is naturally gluten-free, making it a great option for people with gluten sensitivities.
Choosing whole grains, like red rice, over refined grains can be part of a balanced diet for maintaining a healthy weight. It can replace white rice in dishes such as stir-fries, pulaos and salads. It can also be used to make gluten-free baked goods like bread, pancakes, and muffins, or red rice kanji and red rice idli.
To cook red rice, soak it for at least 30 minutes before cooking to reduce cooking time and ensure that it is soft. The water-to-rice ratio should usually be about 2.5:1 for fluffy cooked rice. To cook in a pressure cooker, cook it for about 3–4 whistles.
Kerala Fish Curry (Meen Curry)
Red is a staple in Kerala. It grows there and pairs excellently with a hearty fish curry. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add fenugreek seeds, dried red chillies, and curry leaves. Sauté for a few seconds. Add chopped onions, ginger-garlic paste and green chillies, and sauté them. Then add the tomatoes and cook until soft.
Add dry spices such as turmeric powder, red chilli powder, and coriander powder. Mix it well. Add tamarind water and coconut milk and bring this to a boil. Add the fish fillets and salt. Cook on low heat for about 10–15 minutes until the fish is cooked.
Chicken Chettinad
Video Credit: Tasty Recipe Hut
This spicy curry is cooked quickly. Heat oil in a pan. Add fennel seeds, cloves, and cinnamon sticks. Sauté for a few seconds. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté until the raw smell disappears. Add the tomatoes and cook until soft.
Add turmeric powder, red chilli powder, coriander powder, and store-bought or home-made Chettinad masala. Mix well and add the chicken pieces and salt. Cook until the chicken is lightly browned. Add Coconut Milk and Simmer: Add coconut milk and bring to a boil. Reduce the heat and simmer until the chicken is cooked through and the curry thickens.
Rajma (Kidney Bean Curry)
Photo Credit: Freepik
Red rice grows in the hilly region of Uttarakhand in north India. The state is also known for the various varieties of rajma that grow there. Rajma and red rice are commonly eaten together here.
Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté until the raw smell disappears. Add the tomatoes and cook until soft. Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well. Add the cooked kidney beans along with the cooking liquid. Add tomato puree and simmer for 15-20 minutes. Add Garam Masala and Cumin Powder: Add garam masala and cumin powder. Simmer for another 5 minutes.
Kadhi
A comforting bowl of yoghurt-based kadhi goes well with red rice. In a bowl, whisk together yoghurt, gram flour, turmeric powder, red chilli powder, salt, and water until smooth. Pour the mixture into a large pot and bring it to a boil, stirring continuously to avoid lumps. Reduce the heat and let it simmer.
In a small pan, heat oil. Add cumin seeds, mustard seeds, dried red chilies, and curry leaves. When they splutter, add chopped onions and ginger-garlic paste. Sauté until golden brown and pour over the kadhi.
Goan Prawn Curry
In Goa, its homegrown red rice finds much use in the state’s beloved prawn curry. Marinate the prawns with 1/2 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and salt. Set aside for 15-20 minutes. Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter. Add fenugreek seeds and sauté for a few seconds. Add ginger-garlic paste and green chillies. Sauté until the raw smell disappears. Add chopped tomatoes and cook until they become soft and pulpy. Stir in the remaining turmeric powder, red chilli powder, coriander powder, and cumin powder.
Mix well and cook for a few minutes. Pour in the tamarind water and bring the mixture to a boil. Reduce the heat and let it simmer for about 5 minutes. Add coconut milk and mix well. Simmer for another 5 minutes. Add the marinated prawns to the curry. Cook for 5-7 minutes until the prawns are cooked through and the curry thickens slightly.
Mangalore Cucumber Curry (Southekayi Huli)
This curry is a traditional dish from the coastal region of Karnataka, which is also home to a few varieties of red rice. In a small pan, heat a tablespoon of oil. Add dried red chilies, coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and asafoetida. Fry until the spices are aromatic. Add the grated coconut and sauté for another 2–3 minutes. Let the mixture cool and then grind it into a smooth paste with a little water.
In a large pot, add the chopped Mangalore cucumber, green chillies, turmeric powder, and salt. Add enough water to cover the cucumber pieces and cook until the cucumber is tender. Add tamarind extract to the cooked cucumber. Add the cooked toor dal to the cucumber and tamarind mixture. Mix well. Add the ground masala paste and bring the curry to a boil. Reduce the heat and simmer for 10–15 minutes, adjusting the consistency with water if needed. Temper with mustard seeds, rad dal, dried red chillies and curry leaves.
