Red rice

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Not to be confused with Thai Red Cargo rice, Bhutanese red rice, or Camargue red rice. For the hamlet, see Red Rice, Hampshire.

Red rice, also known as weedy rice, is a species of rice that produces far fewer grains per plant than cultivated rice and is therefore considered a pest. Because red rice and cultivated rice are so closely related, herbicides that would kill red rice would also kill cultivated rice. A genetically modified form of cultivated rice has been developed that will resist a herbicide, but this form of rice has not been approved for human consumption. This genetically modified form of cultivated rice has, however, appeared on the rice market.

Red rice is also the name of a delicacy from Guam, one of the Mariana Islands. The dish is made by mixing rice with water and achote to give it its red coloring.

Also, Red rice is a term used for a dish served in the Southern United States, particularly South Carolina and Georgia, in which rice is cooked with crushed tomatoes (to give it a red color and for flavor), meat (usually bacon or smoked sausage), and sometimes green peppers or onions. Tabasco sauce is often added as well.