Red rice

Has a nutty flavour, is high in fibre and contains less starch than white rice, and takes longer to cook. Usually sold unpolished with a little of the husk left on. There are many different types of red rice and it can be confusing which one to buy. Most of the recipes in this book call for medium-grain red rice, called ‘raw red rice’ (don’t mistake it for red basmati rice). If you are making kanji or kola kenda, buy a raw red rice with less husk, as the rice breaks up more easily.