Red Rice is unhulled rice with a red husk. When cooked, the natural red colour in the bran, or hull of the rice, leaches out and dyes the rest of the dish red to pink. Red rice can be served with a variety of foods in addition to being eaten on its own.
The red rice variety gets the characteristic hue from anthocyanins, which are also found in deep purple or reddish vegetables and fruits. Red rice is a good source of magnesium and calcium and has a high content of fibre. The types of red rice available differ from region to region and most have a nutty flavour. They are consumed in either unhulled or partially hulled forms and takes a little longer to cook.