Camargue red rice
Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.[1]
History
Red wild rice had traditionally grown in the marshes of the Camargue.[1]
Shortly after World War II vast swaths of salt marshes were desalinated.[1] To boost the local economy, the previous production of salt was replaced by agriculture.[1] Production of white rice was at its peak in the 1960s.[1]
By the 1980s this white rice had cross-pollinated with red wild rice, giving birth to the current breed of Camargue red rice.[1][2]
Description
Once the husk is removed, the bran is a brownish-red colour.[3] It has an intense somewhat nutty taste and a naturally chewy texture.[3]
References
- ^ a b c d e f Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37 [1]
- ^ Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185 [2]
- ^ a b Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 [3]
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