Why we picked it
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The bran is on, nothing has been bleached or polished, and the ingredient list is one line.
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Steam-sterilised rather than chemically treated.
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Wholegrain, so it cooks longer and chewier than white rice — that is the bran doing its job.
What to look for in Red Rice?
What to look for in Red Rice?
- 01Polishing strips the bran layer, which carries most of the fibre and minerals. More polish means whiter rice and less of what was in the grain.
- 02Artificial shine comes from oil or talc buffing. Genuine unpolished and semi-polished rice looks matte and slightly uneven.
- 03The ingredient list should read as one variety. Blending cheaper rice into a named variety is legal and common.
- 04Older rice cooks firmer and separates better. Ask about milling date, not just the packing date.
What's inside
Wholegrain rice with the red bran layer intact, nothing added.
The red colour is the bran, and it is where the fibre and the nutty chew come from. Milling it off would leave ordinary white rice.
Polishing is what turns a red or brown rice into a white one, and talc and oil have both been used in the trade for shine.
Brand states each batch is steam-sterilised for microbial safety rather than chemically treated.
Pure & Sure Red Rice vs other rices
| What to compare | Purepicked | Regular white rice |
|---|---|---|
| Milling | Wholegrain, bran intact | Fully polished, bran removed |
| Colour | Red bran layer | Uniform white |
| Cooking | Longer, more water, chewier | Quick and soft |
| Farming | Certified organic, PGS processor code on pack | Conventional; residues not published |
Nutrition facts · per 100 g
- Energy
- 288 kcal
- Protein
- 6.1 g
- Carbohydrate
- 67 g
- Total sugars
- 1.0 g
- Added sugars
- Not declared
- Dietary fibre
- 3.0 g
- Total fat
- 2.0 g
- Saturated fat
- 0.39 g
- Trans fat
- Not declared
- Cholesterol
- Not declared
- Salt
- 0 g
How to use it
- Rinse two or three times, then soak thirty minutes to an hour to cut the cooking time
- Use roughly two and a half parts water to one part rice, more than you would for white
- Pressure-cook three or four whistles, or simmer covered for about forty minutes
- Rest covered for ten minutes before fluffing; the grain firms up as it stands
Is it for you?
Good for
Everyday meals where a firmer grain is wanted
Anyone moving from polished to wholegrain rice
Kerala and Tamil Nadu style meals with sambar or rasam
Salads, pilafs and grain bowls
Avoid if
Anyone who wants soft, fluffy rice — red rice stays firm and chewy however long you cook it
Cooks in a hurry; it takes noticeably longer than polished rice and needs more water
Anyone who wants rice to disappear into a dish — the colour and nuttiness come through everything
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 1 kg
- Type
- Rice
Also on the label
Questions people ask
Why is it red?
The colour is the bran layer, left on because the rice is unpolished. It also gives the nutty taste and firm chew.
How do I cook red rice?
Rinse, then soak 30 minutes to an hour. Use about two and a half parts water to one part rice, and pressure-cook three or four whistles or simmer covered about 40 minutes. Rest ten minutes before fluffing.
Will it turn soft and fluffy?
No. Red rice stays firm and chewy however long you cook it. It suits salads, pilafs and sitting alongside sambar.
How long does it keep?
It keeps less well than polished rice because the bran carries oil.
Is it lab tested?
No product-level lab report is attached to this listing yet. It is steam-sterilised and certified organic.
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