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Not only does red rice – also known as red camargue rice – have a lovely nutty flavour, but it’s also rich in nutrients. It’s a brilliant base for salads, adds substance to sides and stuffings, and is a great addition to a leftover lunchtime dish.
Cooking it in coconut milk and mixing with kidney beans, pineapple and chilli makes it the perfect partner for jerk chicken, or you can add it to sliced chicken, broccoli, pak choi and a fiery ginger, chilli and lime dressing for a delicious Thai salad bowl.
Fibre-rich red rice is brilliantly versatile and can also be used to make a spicy paella or creamy risotto.