Red Rice is Healthy: Indonesia

It is not a flaming red, but has a subdued reddish brown color. Though still not as popular as normal white rice, beras merah has become an increasingly popular choice in part because of its health qualities.

In rural areas it is a common staple, but not so in big cities where red rice is considered as not as fragrant as normal white rice. It is mostly made into a porridge for infants and elderly people, and in many regions red rice is used in ceremonies and served on special occasions like birthdays or weddings.

Beras merah is actually a very ancient staple and references to it can be found in books of Chinese medicine dating back to 2000 BC. The doctors to Chinese emperors were of the opinion that by eating red rice, one would regain the strength and calmness needed by courtiers who became emotional because of rigid court regulations.

In Southeast Asia many food experts suggest that beras merah can help lower blood pressure when eaten regularly.

This has been proven by some experts, who say beras merah has all the nutrients a human needs. A potential source of B complex vitamins, it has thiamine (B1), riboflavin (B2) and niacin (B3), and also vitamin E and calcium.

The rather distinctive taste of beras merah, for those trying it for the first time, may be a bit unusual, but when given a simple spice like shallots, garlic and salt, or even a spicing more on the heavy side like a curry, then the flavor is delectable.

Many innovative beras merah dishes spring up even in small towns where rice is produced and vegetables are abundant, like the small town of Cianjur in West Java.

Cianjur’s beras merah is of superior quality and the addition of bawang Bombay, or large onions, and paprika will certainly enhance the flavor.

Another innovative red rice dish, still hailing from Cianjur, is bola nasi merah, a rich beef stuffed red rice ball with a slight Chinese overtone, which makes it an interesting meal or a satisfying snack.

There are also other innovative beras merah dishes, some made with the “wild rice” varieties grown in other countries, including the U.S.

True, these varieties do not yet exist in Indonesia, but because rice is already a global staple and many varieties grow in other regions outside their original habitat, there is no limit to the culinary rice variations.

One interesting dish is a fusion that can be enjoyed in Cuban cuisine. Globally roaming Spanish conquistadors fused rice and local Cuban black (soy) beans and named it Moros y Christianos (Moors and Christians).

The cooked black soybeans are made into an outer ring and rice is in the center of the plate, a sunny0side up egg is put in the center of the white rice and a sauce made out of tomatoes, onions, paprika and salt is served to enhance the flavor. The most interesting aspect of the dish is the fried banana Cuban style next to the rice.

Last but not least, rice is “female” in the Javanese language because according to legend, the goddess of rice is Dewi Sri, and in many regions in Central and East Java, and where migrants speak Javanese, there are ceremonies honoring Dewi Sri.