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Charleston red rice or Savannah red rice is a rice dish commonly found along the Southeastern coastal regions of Georgia and South Carolina, known simply as red rice by natives of the region. This traditional meal was brought to the U.S. by enslaved Africans from the West Coast of Africa.
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.Matta rice is mostly eaten in Kerala and in Dakshina ...
Uttarakhand lal chawal (red rice) is a variety of non-Basmati, aromatic, red colored rice mainly grown in the Indian state of Uttarakhand. This rice variety is grown in the high-altitude regions of Uttarakhand. It is a common and widely cultivated crop in Purola, Mori, and surrounding areas in Uttarkashi district. [1] [2] [3] [4]
Weedy rice, also known as red rice, is a variety of rice that produces far fewer grains per plant than cultivated rice and is therefore considered a pest.The name "weedy rice" is used for all types and variations of rice which show some characteristic features of cultivated rice and grow as weeds in commercial rice fields.
Oryza punctata is a caespitose (tussock forming) annual hydrophyte (grows in/on water). [3] [10] The culm base of O. punctata is spongy and greater than 4 mm in diameter.The culm is glabrous (smooth and without hairs) and striate (parallel longitudinal grooves); it is erect or geniculately (bent like a knee) ascending and from 50–120 cm tall with 3–5 nodes.
Rice is commonly consumed as food around the world. It occurs in long-, medium-, and short-grained types. It is the staple food of over half the world's population.. Hazards associated with rice consumption include arsenic from the soil, and Bacillus cereus which can grow in poorly-stored cooked rice, and cause food poisoning.
The U.S. Food and Drug Administration (FDA) announced a ban this week on red dye No. 3, or erythrosine, from foods and oral medications due to a potential cancer risk. Food manufacturers have ...
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
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