Camargue red rice

Riz rouge de Camargue

What it is

Camargue red rice is barely forty years old: trialled from 1982 with INRA, first harvested in 1988, on shelves from 1992. It sits under the Riz de Camargue IGP granted in 1998 - a protected name for a grain younger than most of the cooks using it.

In the kitchen

One measure of rice to two and a half of cold unsalted water, thirty to forty minutes from the boil, then ten covered minutes off the heat. It bleeds pink, so cook it apart from anything that has to stay white.

Goes with

Olive oil Saffron Mussel Tomato Fennel Thyme

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

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