Camargue rice For years, we heard that there was a small rice crop grown in the Camargue. Then a friend brought us some Camargue rice, brown, organic, and delicious. Soon, we hope, supplies of the rice will be available in North America. For now, only if you are in Nรฎmes or Arles or smaller villages in the Camargue itself do you have any reliable hope of finding the rice. Like the rices of Spain and Italy, it is a japonica type, medium- to short-grain, and slightly rounded at one end. Some Camargue rice has a red-colored bran. Red Camargue is difficult to find but has become a gourmet item in some European restaurants. Like brown Camargue rice, it is unpolished and is best cooked like pasta, in plenty of salted water, then drained and lightly dressed with olive oil, fresh herbs, and perhaps small pieces of anchovy. Polished Camargue rice is translucent white and looks very like arborio. It has a small opaque white spot, like many Spanish and Italian medium-grain rices.
