Red rice

Red rice is a variety of rice that is naturally coloured red by anthocyanins, the same pigments found in blueberries and red wine. It is grown in many parts of the world, including Asia and North America. The bran layer of red rice is retained, giving it its characteristic colour and a slightly nutty flavour.

Red rice is used as a whole grain in various dishes, adding colour, texture, and a mild nutty flavour. Manufacturers use it in packaged foods like microwave meals, prepared salads, and rice mixes for visual appeal and nutritional value. Its distinct colour makes it a popular choice for dishes where appearance is important.

Red rice is a whole grain and a source of fibre and nutrients. As it is a food ingredient and not a food additive, it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Some research suggests that compounds in red rice may have antioxidant properties, but robust evidence for specific health benefits at typical dietary intakes is limited. Evidence on its effects is still emerging, and it is not considered a major health concern by regulatory bodies.