The flavour of cooked red cargo rice is generally more sweet nutty, and the rice is more chewy than standard white polished rice.
Red rice takes longer to cook than white rice, but not as long as brown rice. For easier cooking and a softer texture, it is best to soak the rice in water for at least 30 mins first before cooking.
The term "cargo" originates from the idea that this type of rice is exported/transported by ship/sea in bulk to the importers/distributors who then package the rice in small 1 kg bags for the market, unlike white rice which is usually pre-packed by exporters into 5, 10 or 25 kg bags.
Wipo Publishes Patent of Kao, Yuuki Nakayoshi, Hiroyuki Nakayama and Yoji Kameo for "Method for Manufacturing Processed Unpolished Rice" (Japanese Inventors)
Feb 07, 2013; GENEVA, Feb. 7 -- Publication No. WO/2013/015377 was published on Jan. 31.Title of the invention: "METHOD FOR MANUFACTURING...