Red Rice

Unpolished red rice from certified organic farms, with the bran layer intact. The red colour comes from anthocyanins concentrated in that bran — the same family of pigments that makes berries dark — and they are lost entirely the moment the grain is polished white. Keeping the bran also keeps the fibre, the B vitamins, the magnesium and most of the protein, which is why unpolished red rice has a markedly lower glycaemic response than white rice and sits far better with anyone managing blood sugar. The trade-offs are honest ones: it takes noticeably longer to cook, wants more water, and has a firm, nutty chew rather than a soft one. Soaking for thirty minutes helps. It also has a shorter shelf life than white rice, because the oils in the bran eventually go rancid — store it cool. Pure & Sure tests every harvest against 250+ pesticide residues in NABL and ISO 17025 accredited laboratories.