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Camargue red rice

grains of Camargue red rice
Camargue red rice

Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.[1]


Red wild rice had traditionally grown in the marshes of the Camargue.[1]

Shortly after World War II, vast swaths of salt marshes were desalinated.[1] Indeed, to boost the local economy, the production of salt was replaced by agriculture.[1] Production of white rice was as its peak in the 1960s.[1]

By the 1980s, this white rice had cross-pollinated with traditional red wild rice, giving birth to the current breed of Camargue red rice.[1][2]


Once the husk is removed, the bran is a brownish-red colour.[3] It has an intense somewhat nutty taste and a naturally chewy texture.[3]


  1. 1.0 1.1 1.2 1.3 1.4 1.5 Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37 [1]
  2. Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185 [2]
  3. 3.0 3.1 Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 [3]

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