Red rice, 100% from organic farming.
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Red rice is one of the most exotic types of rice, but within these there are different varieties pigmented rices and farmland. Anthocyanins are responsible for the reddish color of a food.
In the case of red rice, anthocyanins are found in the bran of cereal in the shell, so that it comprises a rice which retains nutrients in white rice or polished are lost, both the fiber and vitamins and minerals.
The crops most famous red rice found in France, Thailand, United States and Europe, without forgetting the Bhutanese red rice, so we have rice with this pigment types, medium grain, long grain, with more starch etc. One of the most popular red rice is the Camargue, from the French region with the same name and has the seal of Protected Geographical Indication. Bhutanese red rice is a japonica rice, the staple food in this country, and was made available to U.S. in 1990. Its color turns pink after cooking something and higher starch content makes it slightly sticky. Red Thai rice and also growing in other countries, long grain and is loose after firing. In all cases of red rice (and all grains), to retain the bran should be organically grown, it is the cereal that comes in contact with chemicals used in conventional crops.
The cooking time is longer, and in general all grain products, rice or other grains, and their culinary use is so broad and versatile as the others. Widely neglected their striking appearance to color plates, either as a garnish, in salads or risottos even depending on the variety of rice. As for taste, very pleasant, more intense than the white rice with a memory of nuts, especially walnuts.
The red yeast is the result of yeast, Monascus purpureus, which develops in the rice. He underwent a series of investigations from the 70's, which have concluded that red yeast rice has benefits for lowering cholesterol and triglycerides. Inhibits the production of cholesterol by the action of the enzyme HMG-CoA, responsible for the synthesis of cholesterol. It works by increasing the hepatic synthesis of HDL or good cholesterol. Apolipotroeína reduces VLDL production, responsible for transporting triglycerides.