Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.
Red wild rice had traditionally grown in the marshes of the Camargue.
Shortly after World War II, vast swaths of salt marshes were desalinated. Indeed, to boost the local economy, the production of salt was replaced by agriculture. Production of white rice was as its peak in the 1960s.
By the 1980s, this white rice had cross-pollinated with traditional red wild rice, giving birth to the current breed of Camargue red rice.
Once the husk is removed, the bran is a brownish-red colour. It has an intense somewhat nutty taste and a naturally chewy texture.
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37 
- ↑ Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185 
- ↑ 3.0 3.1 Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 
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