Secret Ingredient No. 6

Red rice goes under the microscope as Secret Ingredient No. 6. Pictured above is a long grain version with a red-brown bran. Red rice comes in short grain or long grain varieties under a few names and "brands" including: Bhutanese Red Rice (short grain), Himalayan Red Rice (long grain), Wehani (long grain red basmati), Russet and Camargue French Red Rice (short grain). For more pictures, check out the Cook's Thesaurus. Like brown rice, red rice tastes nutty with a chewy texture. The long grain varieties of red rice contain higher fibre, and hold an equal or lower glycaemic index (GI) than long grain white rice, making the former a healthier choice. Nutritionists suggest non-glutinous basmati the best choice. Most red rice varieties cook in the same time as white rice.

Red rice recipes, especially for the short grain Bhutanese variety, can be found at the World Pantry website. The beautiful red colour makes the rice a great addition to salads. For more recipes do a search with Google using the above red rice names.

To make rice porridge, allow 1 litre of water or stock for each 3/4 cup of rice. Bring to boil and simmer for 45-60 minutes to achieve the required consistency. A crockpot comes handy for overnight cooking of the next day's breakfast. For serving suggestion, try Noodle Cook's Oriental Breakfast.