Red rice
Rice with a reddish-brown bran, in the Himalaya mostly a semi-milled short-grain rice from Bhutan; nutty and slightly sticky.
Red rice is sold in health food shops, organic stores, well-stocked supermarkets and online, the Bhutanese kind mostly online. It cooks faster than most brown rice and turns soft and slightly sticky.
Substitute:
Red Camargue rice or short-grain brown rice comes close in nutty flavour; brown rice takes longer, stays more separate and lacks the red colour.