This article is about rice which is red biryani rice color. For the weed known as “red rice”, see Weedy rice. For the culinary dish, see Spanish rice.

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Red rice is a variety of rice that is colored red by its anthocyanin content. It is usually eaten unpolished or partially polished, and has a red bran layer, rather than the more common pale brown.

Red rice has a nutty flavor. Matta rice Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for idlies and appams, and eaten plain. Malaysia red rice varieties are Udang Besar, Udang Halus, Katek Merah, Silah Merah, MRQ98, MRQ99, MRQ 100 and UKMRC-9. UKMRC-9 is the new red rice varieties in Malaysia, developed through plant breeding program. Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.

Some of the Asian liquors known as arrack are made by fermentation of red rice. Evaluating crossbred red rice variants for postprandial glucometabolic responses: A comparison with commercial varieties”. New red rice transgressive variants with high antioxidant capacity”. Qualitative characteristics of red rice and white rice procured from local market of Uttarakhand: a comparative study”. Lançada primeira cultivar de arroz vermelho desenvolvida no Brasil”.