Red rice

Red rice is one of the main types of rice in East Asian countries, including Thailand and Japan. Red rice is called this because of its bright red-brown color. A special method is used to thresh this rice and this causes some red bran to remain on the rice grain and this product is seen in red color. There are different types of this rice and almost every type is specific to a particular country. For example, Thai red or red rice is different from Chinese red yeast rice, and Iranian red rice is also different from both of these varieties. As a tonic product, this rice has many properties and is effective in treating various diseases. One of the characteristics of red rice is weight loss. In fact, the fibers in red rice reduce appetite and make people lose weight. These fibers also play an important role in cleaning the intestines.

This rice is also very useful for patients with type 2 diabetes. It plays a significant role in reducing blood pressure and cholesterol. For example, the anthocyanin present in this rice reduces cholesterol and blood pressure.

Red rice is one of the foods that are rich in calcium and magnesium, which play an important role in preventing osteoporosis.

Red rice is slower to cook than white rice because it has a red bran layer. For this reason, it should be soaked for one to three hours before consumption and then start the cooking process. The cooking process of this rice is the same as white rice, and you can prepare it according to your experience of cooking white rice. Usually, the cooking time of rice depends on how much it is to be cooked and also the amount of flame of the oven, but usually it takes 45 minutes to an hour to cook this rice.