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Himalayan Red Rice

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A long-grain variety of rice with red bran that is cultivated in Nepal. Himalayan red rice has a rich, nutty flavor and a deep red color when cooked. It is one of many types of long-grain red rice grown throughout the world. Himalayan red rice has a firm texture that makes it a good choice for salads and various pilaf recipes. It is available in Asian markets, specialty shops, natural food stores, and through mail order suppliers.

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Himalayan Red Rice Glossary Term - Related Content

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Cooking Tips & Advice
Preparing Fried Rice with Uncooked Rice | Preparing Fried Rice with Previously Cooked Rice There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular.
Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.
Steaming Rice with a Bamboo Steamer | Steaming Rice with an Electric Steamer Steaming is a technique for cooking rice that is very popular in Asian countries. It produces perfectly cooked rice, but the method can be very time consuming.
Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.
Boiling is one of the easiest methods for cooking rice. The grain is cooked uncovered in a large quantity of water. The rice and water are then dumped into a colander and drained for several minutes to remove the excess moisture.
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