Black rice is whole grain, meaning the hull has not been removed. A red rice from the Camargue region of France. Location makes Camargue red different from other rice; the Rhone irrigates the paddies, and Mistral wind and Mediterranean sun dry the grains. Check out our rice cooker product review, and this one-button rice-cooking wonder. Camargue, or French Red rice, is also named for its home region, the wetlands between Montpellier and Marseilles. It is semi-milled, meaning that some of the bran remains on the outside of each grain; as a result, when cooked, Bhutanese red rice is reddish-brown in some spots (where the hull is still intact) and pale pink in others. Fibre content is much higher at 6.2 grams per 100 grams." How to use it: Use Northern wild rice as the base of your next salad, as a stuffing component in vegetarian stuffed squash, or as a holiday side dish. It’s a short-grain variety with its hull, or outer bran, still intact. Works well in pilafs as well as salads. Or try it as the base of a salmon rice bowl with broth. Similar to brown rice with a nutty flavor but firmer and less sticky. Copyright ©2000-2020 Wild rice is technically the seed from an aquatic grass and not a rice at all, but it cooks and eats similarly to rice and can be used in many of the same ways. To revisit this article, visit My Profile, then View saved stories. Also called Valencia rice due to its region of origin, bomba is a Spanish variety used to make paella. Camargue. To me, a well-stocked pantry is one that’s full of rice. It has a black outer hull and an intensely earthy and nutty flavor. Wild rice is technically the seed from an aquatic grass and not a rice at all, but it … Eat Your Books. Sticky black rice works well as the base of an overnight porridge, or in a traditional Thai dessert with mango. Camargue is merely a region in southern France that is well known (among other things) for producing mostly biological wild rice varieties, or Riz Rouge de Camargue, but these … French Red Rice (Riz de Camargue) and Italian Red Wild Rice (Riso Rosso Selvaggio/Selvatico) are each names for multiple, significantly different varieties that might, or might not be similar enough to substitute for each other. Northern wild rice. All rights reserved. Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.. History. BUY NOW. Black rice. Glutinous (or “sweet”) black rice is typically served as dessert, in puddings or topped with sweetened condensed milk. Bring to the boil and then cover and simmer gently for 30 minutes or until the rice is tender. Non-glutinous black rice makes for a striking, chewy substitution anywhere you’d use non-sticky white rice (though it doesn't absorb sauces quite as well). How to use it: Use non-glutinous varieties of black rice to add a chewy texture to your next stir fry or rice salad, or double down on the dark color by pairing it with squid ink. Shortly after World War II vast swaths of salt marshes were desalinated. As a result, it has a uniquely chewy texture and takes longer to cook than most other other rice varieties. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. vinaigrette (bottled store-bought or your own) salt and pepper A medium-grain rice grown in the Himalayas, Bhutanese red rice is a red version of japonica, a sticky white rice. © 2020 Condé Nast. It’s uniquely shaped—almost totally round—and unlike other rice types, expands width-wise rather than lengthwise, so it stays short but fat after cooking. Maybe you’re a risotto fan, so arborio or carnaroli rice—starchy strains that cook into a creamy consistency—are at home on your shelves. During cooking add more boiling water from a kettle if necessary. Nutty in flavor and tender in texture, it’s a good substitute for brown or jasmine rice. It shines in dishes that make use of its chewy exterior but tender interior. Read on for some rice inspiration, as well as a few ways to use each variety. $19.90. It's nutty in flavor and deep brick red in color, even after cooking. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Red rice has pretty similar calorie content to the other rices -- for 100 grams of uncooked red rice there's 360 calories. Most black rice looks true black or blue-black when raw, but deep purple once cooked. The flavoursome red rice … 1 cup plus 2 tablespoons Camargue red rice. A red rice from the Camargue region of France. Having a bag or two on deck is like a culinary security blanket; depending on the type you choose (and there are over 40,000 types of rice! ), the reliable grain can be whatever you need it to be—a sauce soaker-upper, last-minute meal, drunken midnight snack, or leisurely weekend brunch. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Gram Conversions - Ingredients By Category, Mini Pumpkins Stuffed with Maple-Orange California Wild Rice. Notes about this recipe. Camargue (French Red) Rice is grown in the eponymous region of Southeastern France, featuring a beautiful red russet color and wonderful nutty flavor. The hull has high levels of anthocyanins, which pigment plants (such as berries) red, purple, blue, or black. As with any culinary swap, check your rice for doneness as you go; using one of the types below may require a bit more liquid, or a longer cook time, than the original recipe states. Riz Rouge (Camargue Red Rice) (12 ounce) 5.0 out of 5 stars 2. Three species of wild rice are native to North America (it’s the only “rice” variety that is), including Northern wild rice, which grows in the Great Lakes region. Black rice, red rice, short rice, long rice. All products featured on Epicurious are independently selected by our editors. It can actually be divided into several varieties: longstamen rice, which is native to parts of Africa, red cargo rice from Thailand, Bhutanese red rice from the epnomyous kingdom and even Camargue red rice which grows in the wetlands of southern France. As a … 1 can salted anchovy filets.