We first tasted Red Rice in Kerala, where it is apparently the 'soul' of Keralan food.
There are different varieties, but Kerala Red Rice is fatter and softer. Bhutanese, Thai and Himalayan Red Rice is smaller.
Generally it has a nutty flavour, and is very healthy - rich in nutrients.
We are finding it hard to source, but will get more when we go to Sydney next month for Parramasala (Hari Prashad will be there, and we've booked!).
This page gives some good info on how to use it:
http://www.timescrest.com/life/a-blushing-grain-7964She says it should not be simply substituted for white rice. It prefers coconut, cheese or yoghurt style curries, and also prefers spicier mix, to match it's more robust flavour. She has some Western dishes which companion red rice well, and even a salad recipe.
I like it, probably because I like anything with stronger flavours.
