Not to be confused with the American Lowcountry dish — see Charleston red rice — or with red yeast rice treated with koji cultures.
Red rice is a distinct variety of rice cultivated in India and Southeast Asia, known for its reddish-brown bran layer, which is rich in anthocyanins, a powerful antioxidant. This rice is often grown in specific regions such as the foothills of the Himalayas, including Bhutan and parts of southern India like Kerala, where it thrives in the favorable warm, humid climates and nutrient-rich soils.
In India, varieties like Matta rice from Kerala and Joha rice from Assam are popular. Red rice is minimally processed, with the bran layer left intact, contributing to its high fiber content, nutty flavor, and chewy texture. In the kitchen, red rice is used in both savory and sweet dishes—paired with curries, stir-fries, and in traditional puddings. It is also favored for its nutritional benefits, being high in fiber, vitamins, and minerals compared to white rice, making it a popular choice in health-conscious diets.