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Red Rice is most popular in the Southern Kerala region of India. The reddish-brown color comes from parboiling the entire paddy, then removing the husk from the grain. It is not polished, leaving the reddish color. It is known to be one of India's most healthy rice varieties. When cooking, use three times the water as rice, and boil until cooked. Strain remaining water. Excellent when mixed with plain rice for visual appeal.
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