Camargue Red Rice is a browny-maroon coloured, short grain rice with an earthy, nutty flavour.
It is grown in southern France in marshland on the coast between Marseille and Montpelier
It is grown by the Griotto family. Since 2005, it has been run by three brothers: Serge, Philippe and Olivier.
The rice is harvested with a combine, but grown herbicide-free.
90% of the crop is exported.
The rice has European PGI status.
When cooked, it won’t be fluffy; it will turn deeper red, and be slightly sticky and still keep a bit of a chewy texture.
It is very good in rice salads and jambalaya.
Allow 2 oz (50g) per person. Cover rice in a pot with boiling water. Simmer until tender — about 30 to 40 minutes, then drain and serve. It will colour anything you cook with it red as well. You can also cook it up in stock or broth. Some like to toss it with olive oil, herbs, and salt and pepper.
Store in a cool, dark place for up to 1 year.
Rice was growing in the wild in the Camargue area of France since at least the reign of Henry IV (13 December 1553 to 14 May 1610) when it was introduced to the area.
This item is sold in 100g lots in store and a minimum order of 500g when ordering online. The item will be placed inside a Kraft brown recycled paper bag, It will be turned at the top and sealed with brown paper tape. Please see picture above.