Red rice can be any of multiple varieties of rice that are high in anthocyanin, an antioxidant pigment that dyes the bran of the rice grain a reddish color. The most widely available varieties of red rice include West African red rice, Bhutanese red rice, and Thai red rice.\n\nRed rice can also refer to white rice that has been cooked with other ingredients (often tomato sauce or tomato paste) to dye the rice an orange-red. There are many different ways to prepare this savory red rice dish, including *arroz rojo* (Mexican red rice); Charleston or Savannah red rice; and Lowcountry rice. Red rice is typically cooked like a pilaf, in chicken broth, and with the addition of aromatics such as red bell peppers, garlic cloves, and onion.\n\nRed rice is either [sold whole-grain](https://www.masterclass.com/articles/what-are-whole-grains-learn-how-to-cook-with-whole-grains) or partially milled to show off the red color, which turns the rice pink when cooked. Whole-grain rice is rice that contains all three parts of the rice grain: endosperm, germ, and bran. [Whole-grain rice is usually called brown rice](https://www.masterclass.com/articles/how-to-cook-the-perfect-brown-rice-easy-brown-rice-recipe-and-cooking-tips) since the bran of most rice varieties is brown in color. Whole-grain rice doesn’t have to have a brown, though: It can also be red, purple, or black. Whole-grain rice contains more vitamins and minerals than white rice. Semi-milled rice is rice that retains part of the bran. It contains more nutrients than white rice but is less chewy and quicker-cooking than whole-grain rice. \n\nThe exact flavor profile will depend on the variety of red rice, but it tends to be nuttier and more subtly sweet than other types of rice. Texturally, red rice is very similar to brown rice: somewhat chewy due to the outer coating (bran) but tender on the inside.\n\nThough there are many varieties of red rice, three are the most common throughout the world.\n\n1. __West African rice__ (*Oryza glaberrima*) is one of two major rice species. (The other is Asian rice, *Oryza sativa*.) It has a tawny color and a nuttier flavor than Asian rice.\n2. __Bhutanese red rice__ (*O. sativa subsp. japonica*), also known as Himalayan red rice, is a medium-grain japonica rice from Bhutan that cooks up slightly sticky. It’s often sold semi-milled, meaning that the bran has been partially polished off. \n3. __Thai red rice__ (*O. sativa*), also known as red cargo rice, is a long-grain variety with dark red bran and sweet, nutty flavor. \n\nWhen cooked, the red outer layer of whole-grain red rice will dye the white endosperm pink. You can use red rice anywhere you would brown or white rice, adding a fun pop of color.\n\n1. __Pink rice__: To make a rice dish with a delicate pink color, combine red rice with white rice. When combining red rice with other varieties of rice, keep in mind that the cook times may be different. Cook white rice and red rice separately before you mix them together. You can cook red rice and brown rice together in a rice cooker or pot.\n2. __Rice bowl__: Red rice makes an attractive base for any rice bowl. Just add your favorite pickles, protein, and fresh vegetables.\n3. __Fried rice__: Use leftover red rice for fried rice. Heat oil in a wok or large skillet and add red rice along with your favorite vegetables, sauces, and meats. Top with scrambled or fried eggs.\n4. __Red rice pilaf__: Red rice pilaf makes a great side dish. Sauté aromatic vegetables such as onions, then add vegetable or chicken broth, red rice, and dried or fresh herbs.\n\n\nLearn all about this unique variety of rice and the best way to cook it at home.