Red rice has a nutty flavor and a high nutritional value, germ of the rice is left intact. When red rice is cooked, the natural red color in the bran or hull of the rice, leaches out and dyes the rest of the dish red to pink. Red rice is high in fiber because of the bran and the flavor is much stronger than that of hulled rice, tasting more nutty and full. It has glutinous soft texture and does not become sticky when cooked. This Rice is ideal for Heart and Diabetic Patients as it has glucose and cholesterol lowering capacity.