Also known as Himalayan or Bhutanese rice, red rice gets its name from its red husk and is mostly grown and consumed in Central Asia. Similarly to brown rice, red rice is a good source of nutrients including fiber, magnesium, iron, and B vitamins. Thanks to its coloration, red rice is also high in antioxidants. Like brown rice, red rice adapts well to a variety of dishes, especially those that rely on texture.
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