Red Rice

Khansland Red Rice is an ancient whole-grain variety with its distinctive red bran layer fully preserved, offering a rich, slightly nutty flavour and a substantial, satisfying chew that reflects its higher fibre, antioxidant, and mineral content compared to white milled rice. The red colour comes from natural anthocyanin pigments in the bran — the same compounds found in pomegranates and berries — associated with antioxidant benefits in traditional wellness systems.

Red rice has been cultivated in Bangladesh for hundreds of years and was the staple grain of rural households before white polished rice became dominant. Its higher fibre content means it digests more slowly, providing sustained energy and greater fullness per serving. An excellent choice for those seeking to manage blood sugar response or increase dietary fibre intake.

Culinarily, red rice has an assertive character — its nutty, earthy flavour pairs particularly well with rich meat curries and strongly spiced vegetable dishes. It also makes excellent khichuri, where its earthiness complements yellow lentils and whole spices beautifully. Soaked overnight before cooking, it cooks to a tender, separate grain with a pleasant chewy bite.