Red rice

Rinse it, then simmer gently in plenty of water for about 30–40 minutes; start checking after 30 minutes, as the grains should be tender but still chewy. Drain any excess water and leave it covered for 5 minutes before fluffing with a fork.

Soaking it for a few hours can shorten the cooking time and help the grains cook more evenly, but it is not essential. Drain and rinse the rice after soaking, then begin checking for tenderness earlier than you would with unsoaked rice.

Cool it promptly, put it in a covered container and refrigerate it within 2 hours. Use it within 3–4 days, and reheat it until steaming hot; only reheat each portion once.

Its nutty, chewy grains pair well with roasted vegetables, mushrooms, lentils, beans and robust curries. Try it in a warm salad with herbs, citrus and toasted nuts, or serve it alongside a stew.

Yes: use it in pilafs, grain salads and as a side dish, but allow more cooking time because red rice often keeps a firmer bite. Brown rice has 108 kcal per 100 g, while red rice has 136 kcal per 100 g.

The colour comes from pigments in the outer bran layer, which is usually left on the grain. That layer also gives red rice its characteristic earthy flavour and chewy texture.

Yes. Cook it until tender, cool it promptly, then chill it before mixing with ingredients such as chopped herbs, spring onions, roasted peppers and a sharp dressing.