Camargue red rice is a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France. It is a short-grained and unmilled variety of rice and is therefore quite sticky. It is a brownish-red colour. It has an intense somewhat nutty taste and a naturally chewy texture. We recently discovered Camarge red rice at the supermarket; It looks like long-grains of black rice merged with brown basmati rice, and turned a deep russet red. It has a chewy texture and a delicious mild but present flavor. We cook it as the French do, like pasta, in a huge pot of salted boiling water until it is al dente, and then we drain it in a colander and add an array of other fresh vegetables to give this salad some colour and texture.