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
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |
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
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| This food ingredient article is a stub. You can help Wikipedia by expanding it. |