Dragon Red Rice

Description: Scientific Name: Oryza punctata Origin: Tropical Africa, South Africa, and Madagascar Colors: Red, light-red, dark-red, light-pink-red Shapes Length: 3.07 4.01mm , Breadth: 1.05 2.01 mm Taste: Delicious earthy taste Calories: 405 Kcal./cup Major nutrients: Iron (68.75%) Carbohydrate (66.69%) Zinc (30%) Protein (14%) Fat (14%) Fiber (7.11%) Potassium (5.45%) Red rice is a kind of unpolished rice that has higher nutritional value compared to white rice or even polished rice. Cooking time is comparatively more than white rice and it has a nutty taste and a more gratifying flavor. It is fiber-rich content, Vitamin B1 & B2, iron, and calcium. Because of the higher nutritive content and health advantages of red rice, it is strongly advised for heart patients as well as diabetics. Additionally, it is loved by health gurus as well as fitness fanatics since its high fiber content helps gain less weight. Besides, It also has some health benefits containing antioxidants to counteract free radicals, containing vitamin B6, can lower high cholesterol, can help prevent heart Disease, Can Lower Blood Glucose, It lowers the risk of obesity, helps in fighting asthma, fortified with powerful antioxidants, good for your bone health, rich in fiber. THE BEST WAY TO COOK RED RICE 1 cup whole-grain red rice Cooking on the stove: 2 cups water/broth for unsoaked rice 1 1/2 cups water/broth if soaking for at least 2 hours 1/2 tsp salt 1 Tbsp cooking oil IMPORTANT : Whatever cup that you use to measure the rice, will be the same cup you use to measure the liquid. Rinse the rice in several changes of water to get rid of any impurities. Not much starch will come out of this because the rice is whole-grain and unpolished. Drain off excess water. Cooking on the stove: Use a heavy-bottom pot with a tight-fitting lid. Pour water into the pot and bring to a boil. When the water comes to a boil, add the rice and the rest of the ingredients. Give it a stir and bring it back to a boil and then lower the heat to let it gently simmer. Cover with a lid and let it cooks for the next 45-50 minutes for unsoaked rice and about 25-30 minutes for soaked rice or until the rice are soft and fluffy Turn off the heat and let it rests for 10 minutes before opening the lid. After that, uncover the lid and fluff the rice with a fork. The rice is ready to be served Cooking with rice cooker: Put the rice and the rest of the ingredients in the rice cooker. Stir to mix. Close the lid and if your rice cooker has the option to choose the setting, choose the brown rice setting or multigrain setting. When itâ??s done cooking, wait 10 minutes before opening the lid to fluff the rice with a fork or a rice paddle.