Red rice: Originally from China, present in the highlands of Africa, very famous in Italy, natural red rice also flourishes in the Camargue, in the south of France, from the XNUMXth century until today.
It is a long grain whole rice, with a slight oatmeal odor when raw, with a brown-red husk (pericarp). It must be cooked for a long time. It is a little-known variety that owes its color and properties to the skin around it. The skin of red rice, rich in n ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.