About This Recipe
Red rice, nutty and subtly sweet, is packed with nutrition. When compared to white rice, it has more complex carbohydrates and a higher fiber content to aid digestion. Of all rice varieties eaten with the germ, it is considered the most nutrient-dense. This dish of red rice with ginger and lemon is a staple in Kerala (where it’s also recommended for women post-pregnancy). For lunch or for dinner, eat this with cooked vegetables for a complete meal.
Red rice gets its color from anthocyanin (the pigment that makes food red, blue, or purple — think blueberries, raspberries, and black rice too), which is an antioxidant and has anti-inflammatory properties. Red rice is also relatively lower on the glycemic index than polished white rice, and it’s a good source of iron and vitamin B6, which research suggests may help keep dementia at bay.
2 to 4 Servings
- 4 cups (960 ml) water
- 1 cup (180 g) red rice, rinsed
- 1 Tbsp (15 g) ghee
- 1 Tbsp (9 g) finely chopped garlic
- 1 Tbsp (9 g) finely chopped ginger
- 2 small green chiles, finely chopped
- Lemon juice to taste
- 1/2 cup (60 g) finely chopped scallions
Step 1In a medium pot, bring salted water to a boil. Add the red rice, reduce to a simmer, and cook until tender, 25 to 30 minutes. Once the rice is cooked, strain and set side.
Step 2Heat the ghee in a skillet over medium heat. Add the chopped garlic, ginger, and green chile and sauté, stirring so that they don’t burn, until fragrant, 2 to 3 minutes. Add the cooked rice and mix well. Add 1/4 tsp salt, or to taste, and a bit of lemon juice, depending on the amount of tang you like. Toss the mixture well and remove from the heat.
Step 3Add the scallions and mix well. The lemon and ginger red rice is ready to serve.