Red rice

Red rice

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 achiote 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.

References

* [http://news-info.wustl.edu/tips/page/normal/8054.html Plant biologist seeks molecular differences between rice and its mimic]
* [http://ucbiotech.org/resources/biotech/talks/crops/ricemtgn.html Genetically Engineered Rice Varieties - What Issues Do They Raise?]
* [http://www.ejbiotechnology.info/content/vol4/issue3/full/3/index.html Analysis of Uruguayan weedy rice genetic diversity using AFLP molecular markers]

ee also

*Wehani rice


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