Red rice is high in fibre because of the bran and the flavour is much stronger than that of hulled rice, tasting more nutty. When red rice is cooked, the natural red colour in the bran or hull of the rice, leaches out and dyes the rest of the dish red to pink. Red rice is high in fiber because of the bran and the flavour is much stronger than that of hulled rice, tasting more nutty and full. Red rice can be served with a variety of foods in addition to being eaten on its own, and it can be incorporated into risotto and other mixed rice dishes as well. It has glutinous soft texture and does not become sticky when cooked. This Rice is ideal for Heart and Diabetic Patients as it has glucose and cholesterol lowering capacity. Glycemic Index of Red Rice is 55. This indicates low Glycemic index. Glycemic index is a measure of the effects of carbohydrate on blood sugar level. It also has an attribute of rich fiber because of the bran.

Red rice is high in fibre because of the bran and the flavour is much stronger than that of hulled rice, tasting more nutty. When red rice is cooked, the natural red colour in the bran or hull of the rice, leaches out and dyes the rest of the dish red to pink. Red rice is high in fiber because of the bran and the flavour is much stronger than that of hulled rice, tasting more nutty and full. Red rice can be served with a variety of foods in addition to being eaten on its own, and it can be incorporated into risotto and other mixed rice dishes as well. It has glutinous soft texture and does not become sticky when cooked. This Rice is ideal for Heart and Diabetic Patients as it has glucose and cholesterol lowering capacity. Glycemic Index of Red Rice is 55. This indicates low Glycemic index. Glycemic index is a measure of the effects of carbohydrate on blood sugar level. It also has an attribute of rich fiber because of the bran.