Red rice

Red rice is a type of brown rice characterized by its reddish color due to the presence of anthocyanins in the husk, which give it a slightly sweet flavor and a nutty aroma. It differs from white rice because it retains its outer layer, which provides a firmer texture and higher nutritional content.

This rice originates from various regions of Asia and Latin America, where it has been traditionally cultivated for its nutritional value and culinary properties. It is very popular in Mexican, Guatemalan, and other Central American cuisines, where it is used in typical dishes such as side dishes, salads, and soups.

Among its properties, its high content of fiber, B-complex vitamins, iron, and antioxidants stands out, which contribute to improved digestion and cardiovascular health. Furthermore, its low glycemic index makes it suitable for healthy diets.

In different Hispanic American countries, red rice may be found under synonyms such as "arroz colorado" or simply "red brown rice". These terms are used to highlight its characteristic color and its condition as brown rice.