Camargue red rice () is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37
History Red wild rice had traditionally grown in the marshes of the Camargue.
Shortly after World War II vast swaths of salt marshes were desalinated. To boost the local economy, the previous production of salt was replaced by agriculture. Production of white rice was at its peak in the 1960s.
By the 1980s this white rice had cross-pollinated with red wild rice, giving birth to the current breed of Camargue red rice.Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185
Description Once the husk is removed, the bran is a brownish-red colour.Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 It has an intense somewhat nutty taste and a naturally chewy texture.
Benefits Red rice has several benefits, apart from being a weight loss friendly food; strengthens immunity; helps in controlling diabetes; prevention of asthma; improves digestion; reduces hunger pangs and the risk of cardiovascular diseases and prevention of arthritis and osteoporosis.
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