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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[lonelyplanet37-1] ^ ^a ^b ^c ^d ^e ^f Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37 [1]

[2] Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185 [2]

[essentialrice12-3] Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 [3]

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