Red Rice

Red rice is a type of rice that gets its reddish-brown color from anthocyanins, the same antioxidants found in berries. It is a whole grain, meaning it still has its bran and germ layers intact. Red rice is grown in various parts of the world, including Asia and the United States.

Red rice is often used as a visually appealing alternative to white or brown rice. Its nutty flavor and slightly chewy texture make it suitable for side dishes, pilafs, salads, and grain bowls. Manufacturers may use it to add color and a whole-grain component to packaged foods.

Red rice is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of fiber and antioxidants. International bodies like JECFA have evaluated rice and its components, but specific evaluations for 'red rice' as a distinct ingredient with defined limits are not typically highlighted. Evidence suggests that whole grains like red rice can be part of a healthy diet, contributing to overall well-being.