Straight from France Genuinely French Whole Grain Red Rice from Camargue

Arrived in a timely manner. Product has a better flavor and seems more substantial than white or brown rice.

Purchased this French red rice along with a package of Thai Lotus red rice to compare the two. Red rice is a favorite at our table but difficult to find locally except in five pound bags (too much!) at our favorite Asian grocery. So, comparison. We found the Camargue red rice to cook up lighter in flavor than Thai red, the grains opened in a split, similar to how wild rice cooks, and a nice alternative to brown rice. It was very nice: earthier and more flavorful than converted white rice (which we also like for other dishes). We will continue to experiment as this is our first purchase of the Camargue rice. The Thai red rice, on the other hand, is chewier, doesn't split as described, and has a bit more substance. We use each rice for different purposes and often combine Thai red, wild, and brown with lentils, black beans or black eyed peas for a veg casserole. This Camargue is certain one worth keeping in your pantry.

Good wild rice substitute

A really good tasting rice. Different from white and brown. Will buy from now on.

Taste okay. Not worth the cost.

Red rice is tasty. Has a sweet chewy flavor. Make sure you wash it first by running water in the the pan and swishing it around with the back of your hand. Do it twice. Just pour off most of the washing water and don’t worry if there’s some left. More expensive red rice is tastier - but pricey.

I've never cooked up red rice like this and I kind of like it! For my first batch I cooked as directed in a small pot on the stove and it took a little more time than recommended on the box, and quite a bit less water ( I ended up straining excess out). I made it plain the first time and just added salt after and it's very nice, like nutty with a soft pop in the mouth that's not quite a crunch but still feels good and chewy to eat. Reminds me a little of barley honestly. I thought it would be wonderful mixed in with some greens, perhaps spinach or chard, and maybe use some chicken or veggie broth to add depth, and you'd have a nice simple and very healthy side dish to accompany your sauteed pork chop or grilled salmon. Yum! Would be good in lieu of barley too in a pot of my favorite buffalo (beef/mushroom) barley soup, now that I think of it, or a compliment to wild game or heaty burritos I bet too.

Red rice is a fave of ours. It has a chewy texture and a nutty sweet flavor. It’s good hot or cold and does not get mushy! I add it to soups (instead of pasta or rice) that I freeze because the texture stays the same, even after freezing and microwaving to heat the soup up. I also prepare the rice and then freeze some just along so that I can add it to grilled vegy’s and fresh herbs for a minutes ready side or main. If you like farro, you’ll likely like this red rice. We no longer eat much white rice in our home, instead opting for either red rice or farro. We also eat less pasta. This “direct from France” is a great product. It’s a generous amount, the French marking for a genuine product is on the bag, and it’s easy to order. I lived for many years in France, so I’m thrilled to finally be able to so easily get this super food.