Camargue red rice

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] To boost the local economy, the previous production of salt was replaced by agriculture.^[1] Production of white rice was at its peak in the 1960s.^[1]

By the 1980s this white rice had cross-pollinated with 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]