French Camargue rice (aka French Red Rice, Rix Rouge) is an unmilled short-grain rice with a nutty, earthy flavor and a clay-red color.  When cooked it is sticky, slightly chewy, and an even darker red.

It is widely considered to be one of the finest brown/red rice varieties produced in Europe, if not the finest.

Storage: Store red Camargue rice in an air-tight container in a cool, dry place.

Shelf Life: Twelve months or more.

French Camargue rice makes an excellent pilaf when cooked with stock or broth using the pilaf method.

Basic Cooking Method:
Cook each cup of French Camargue rice in one and a half cups of water, broth, or stock. Bring the liquid to a boil over high heat. Cover the pot, reduce the heat to low, and simmer the rice for 30-40 minutes, until it is tender. Fluff with a fork and serve. One cup of dry rix rouge results in 3 cups cooked.

Rice Recipes & Techniques