AntoniaJames is a trusted source on Bread/Baking.
Cynthia is a trusted source on Bread/Baking.
I wonder if it is similar to what I find here as simply red jasmine rice. Do you think the "coral" describes its color?
Chris is a trusted source on General Cooking
I think there's more than one type of red rice from Thailand. In any case, Coral Red rice is red throughout. That is, it doesn't have just a red hull. In mixes with white rices, it imparts its color throughout the pot. I use it (and honestly, a whole lot of other varieties) interchangeably in my rice cooker. I mix with other rices, being mindful that it will color them, and I cook it on it's own for a slightly richer grain than white rices.
pierino is a trusted source on General Cooking and Tough Love.
I like using red rice for its eye appeal as much as anything. I've used it for red beans and rice and most recently jambalaya.
The jambalaya :
The variety of rice that the bulk bin exercise opened up is exciting! I loved the photo of the purple rice. I recently found some glutinous red rice, yet to be cooked up. Looks like basically, they are all rice with common cooking parameters -- the fine tuning is up to us, so keep posting your discoveries.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)