02 · Oryza sativa, red pericarp
Himalayan Red Rice
Grown on rain and snowmelt terraces above Shimla, left unpolished so the bran layer stays intact. It cooks nutty, faintly sweet, and keeps its bite.
Unpolished grain, bran intact
Serve it plain with rajma, khichdi, or anything with sauce.
Origin
Shimla hills
Elevation
1,400–2,400 m
Harvest
September to October
What makes it different
The bran layer is left on, which preserves the colour and the texture. Milling it off would make the grain cook faster, but it would also remove most of the reason to eat it.
Cool nights slow the grain down and set the anthocyanins that give it a deep russet tone.
Cooking guidance
- Use a 1:2.5 rice-to-water ratio.
- Cook 35 to 40 minutes, or soak first to cut the time roughly in half.
- It works best in rajma-chawal, khichdi, or under a sauce-heavy dish.
Provenance
Shimla terrace farms
The crop is grown on rain-fed terraces with snowmelt irrigation and traditional smallholder methods, preserving the rhythm of the mountain seasons.