AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Make This Spinach Pasta Now
A Fresh Way to Pop the Question
Indonesian Fried Rice
16 of Our Coziest Dinners
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
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.)
Thanks! We'll email you when it's available again.