Camargue rice cultivation was started by Henry IV in the late 16th century. Indeed, this area of France, with its even temperature, bright light and dry Mistral wind thatdries and protects the rice from disease, is ideal for the cultivation of this crop.
After a few initial stumbling blocks, rice-growingresumed on a permanent basis in 1942, and today you can enjoy three kinds of rice in the Camargue: white, black, and most iconic, red rice, a type of brown rice coloured by a natural mutation. The latter is derived from organic agriculture and dries naturally after harvest, in the sun and the Mistral wind. This quality product, PGI since 2000, goes perfectly with meats from the region such as a bull gardiane or a carpaccio of Camargue bull PDO. It also goes wonderfully with fish. It takes a long time to cook, and must be soaked for about 2 hours, then cooked for 30 to 35 minutes.
A Camargue rice brotherhood is responsible for promoting the cereal known around the world, especially during the rice feria which takes place every September in Arles.