Grains of Camargue red rice
Camargue red rice

Camargue red rice is a variety of red rice cultivated in the wetlands of the Camargue region of southern France.[1]


Red wild rice had traditionally grown in the marshes of the Camargue.[1]

Shortly after World War II vast swaths of salt marshes were desalinated.[1] To boost the local economy, the previous production of salt was replaced by agriculture.[1] Production of white rice was at its peak in the 1960s.[1]

By the 1980s this white rice had cross-pollinated with red wild rice, giving birth to the current breed of Camargue red rice.[1][2]


Once the husk is removed, the bran is a brownish-red colour.[3] It has an intense somewhat nutty taste and a naturally chewy texture.[3]


  1. ^ a b c d e f Steven Fallon, Michael Rothschild, France, Lonely Planet, 2000, p. 37 [1]
  2. ^ Rachel Bridge, My Big Idea: 30 Successful Entrepreneurs Reveal How They Found Inspiration, Kogan Page Publishers, 2010, p. 185 [2]
  3. ^ a b Zoë Harpham, The Essential Rice Cookbook, Allen & Unwin, 2004, p. 12 [3]