Let’s see what its benefits are and how to cook it.

We often hear about red rice and its nutritional benefits, but be careful not to confuse two completely different products: red yeast rice and red whole rice.

Let’s see the differences between red yeast rice and red whole rice.

Red yeast rice is used in pharmaceuticals to produce supplements capable of lowering cholesterol. It is a common white rice which, when in contact with the Monascus purpureus yeast, activates a fermentation process that develops monacolin, a cholesterol-lowering substance, which it has the secondary effect of making the rice red.

Red whole rice, on the other hand, is a type of rice that has a red pericarp (the skin that covers the grain), thanks to the presence of anthocyanins, also present in black rice. Anthocyanins, in addition to giving the rice its red color, have an antioxidant action. Red rice is consumed in its whole grain version, so it is rich in fiber, lipids and mineral salts.

On the market there is also “pink rice”, a red rice that undergoes a deeper processing process and becomes semi-wholemeal. The advantage is to reduce cooking times, but the nutritional benefits of brown red rice are partially lost.

In Italy there are some recently spread varieties of red rice: the best known are Ermes rice, Orange rice and Risrus.

Let’s watch how to cook red rice it in a few simple steps.

The fastest method is with instant pot. If you don’t have that, you should need 30-40 minutes to cook it.

Instant pot red rice.

Ingredients:

• 100 gr of rice per 200 ml of water (ratio 1: 2)

100 gr = 0,23 lb

200 ml = 6,8 oz

Method.

Pour the rice and cold water into the pot, close the lid and bring the pot under pressure. We lower the heat and cook for 15 minutes from when the pot goes under pressure. We turn off the heat and let the pan vent before opening it.

Cooking in an instant pot is not only the fastest way: it also preserves the nutritional values ​​of the rice.

Try red rice in a colorful salad! Red rice with vegetables and gorgonzola with balsamic vinegar.

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