Red rice comes in various types, including Bhutanese, Himalayan, and red yeast. It is used in many Asian countries and has gained popularity in other regions. Red yeast rice is also used as a supplement for health issues. The choice of rice depends on the recipe and price, and bulk buying is an option for frequent cooking.
Red rice is distinguished by its color, but there are multiple types ranging from long to short grains. Bhutanese and Himalayan red rice are the two main types in this category. Red yeast rice is a staple food in many countries, but is also used as a supplement in some Western cultures. The best type of rice you ultimately choose depends on the recipes you’re using the grains for. Several varieties of rice are sold in grocery stores, but you might consider buying it in bulk for a less expensive online price if you plan to cook often.
White rice is the most popular type in the world, followed by brown versions. Red rice has been used as a staple in many Asian nations for centuries, but has since gained popularity in other regions of the world. What distinguishes these types of rice are their harder exteriors, richer flavor, and unique colors. Bhutanese, Himalayan and red yeast are the three most common varieties in this category. The first two types are used directly to prepare dishes, while red yeast rice is mainly used to add color to food items.
Another common use of red yeast rice is to prepare food supplements for the treatment of cholesterol, blood circulation problems and gastrointestinal disorders. The availability of such a supplement depends a lot on the region where you reside. Red yeast rice is still cooked and eaten in some regions. When looking for this type for culinary purposes, it’s important to buy the grains and not the supplements.
The biggest factor when considering which version of rice you choose depends a lot on the recipes you use it in. Bhutanese red rice comes in medium or long grains, while the Himalayan versions are short. Himalayan red rice is often used for side dishes, such as pilaf, while Bhutanese is often used in main courses such as casseroles. Some chefs also combine Himalayan rice with white versions to give their dishes a richer flavor and more appealing texture.
Price is another consideration in terms of choosing the best red rice varieties. Costs may vary due to the region you reside in, as well as the demand for rice versus the availability of each crop. In general, you can find all kinds of red rice in supermarkets and ethnic food stores. If you plan on cooking with rice a lot, you might consider buying it in bulk directly from a producer. When you use this option, you’ll likely pay more upfront, but it will save you money in the long run.
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