This little-known red rice of France was discovered in the swampy Camargue region. It is short grain rice that has a delicious earthy flavour with a little nuttiness. When cooked, it is slightly sticky and turns deeper red in colour. Like most whole grains, it takes 30 to 45 minutes to cook to tender. Excellent as a Pilaf or in rice salads with nut oil vinaigrettes and fresh herbs.
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