Red Rice shines in higher levels of heart-healthy antioxidants, protein and fibre.

Like black rice, it’s packed with flavonoid antioxidants, including the anthocyanins apigenin, and quercetin.

Perfect for pilaf-type dishes. Rinse, and then place rice and water in a pot and bring to a boil. Once boiling, reduce heat to low, cover and simmer for up to 45/50 minutes . Fluff with a fork before serving.

Soaking from 3/overnight is also a method and can reduce cooking time.