A few weeks ago I shared a picture of Madagascar Pink Rice that I had purchased at a local organic food store. After weeks of just gawking at how pretty it looked, I decided to cook it. I wanted to taste the true unadulterated flavor of the rice so I simply cooked it in water with a tiny pinch of salt. After 20 minutes, the rice was cooked. The verdict: I like it! It is a keeper! The grain is sturdy and cooks in a relatively short period of time. I did not taste or smell the hints of “cinnamon, cloves and nutmeg” listed on some internet pages but I did taste a slight sweetness. I found the rice a little chewy and felt that the texture “softened” after it stood for a few minutes. When I posted the picture on Facebook, someone from Zimbabwe recalled enjoying the pink rice with peanut butter. (Apparently pink rice may also be found in other parts of Africa). In addition, someone from Madagascar stated that growing up she enjoyed this rice as a breakfast porridge. Both of these recipe ideas sound delicious to me and I am sure I will try them soon. (See my recipe on brown rice with peanut butter). As for this meal, I served the Madagascar Pink Rice with Boerewors in Chakalaka Sauce and Steamed whole carrots. It was fabulous and I easily could have had a second helping.
Nutrition of Madagascar Pink Rice. o Lotus Foods, one of the biggest importers of Madagascar Pink Rice in North America, pink rice is nutritious and a source of :
Manganese – a component of many enzymes
Molybdenum– helps in the formation of hemoglobin.
Magnesium for maintenance of nerves and muscle cells
Phosphorus for strong bones as wells as to help the body create energy
Have you ever tried Madagascar Pink Rice? If so, what are your thoughts?