I’m Cooking Madagascar Pink Rice

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.

Boerewors in Chakalaka Sauce with Madagascar Pink Rice

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?

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Categories: African Food, What's Cooking?

Author:Cordialis Chipo

Cordialis is a Registered Dietitian (R.D) and a pioneer in the discussion of modern day healthy lifestyles in Africa. She is the founder of The African Pot Nutrition - a nutrition consultancy that improves the health of African people through sustainable diet and lifestyle programs. Follow her on twitter @africadietitian or on Facebook (The African Pot Nutrition.

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6 Comments on “I’m Cooking Madagascar Pink Rice”

  1. December 4, 2014 at 4:54 am #

    Yes! we used Malagasy red rice to create the rice water as a thickening agent for our tamarind soup. It came out really nice.


  2. Deborah
    March 28, 2015 at 4:04 am #

    I absolutely love this rice! It has a great flavor, a little sweet. The best part is the slight chewiness that it has. It just tastes so much healthier and more flavorful than plain old white rice.


  3. Kate Sullivan
    June 21, 2015 at 9:57 am #

    Just found out this product is MILLED! But hey – it retains 66% of its bran!! Who talked them into that? Folks that care about health do NOT care if it takes 20 minutes or 40 minutes to cook. And please sell it to me in 5 lb bags and not these tiny little marketing miracle bags that I have to throw away. Sorry.


  4. Zain
    April 19, 2016 at 6:19 am #

    I am originally from Sierra Leone West Africa residing in the east coast of USA. I was amazed to see this rice when I visited the west coast. It surely brought back some good old memories of my mother land. I happen to find it on Amazon but it is way too pricey, $42.00 for 5kg.


    • May 28, 2016 at 2:33 am #

      Wow! That is pricey Zain. Have you tried your local health food stores or even “Whole Foods?” I usually buy it there for a fraction of the cost you just quoted. All the best.



  1. Psst..Have You Tasted The Forbidden Rice? I Have! | The African Pot Nutrition - June 13, 2013

    […] I’m Cooking Madagascar Pink Rice (theafricanpotnutrition.com) […]


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