Is a type of medium-grain rice from the Camargue region in the southwest corner of Provence, France. Typically this rice is uncommon in the United States; however, when it is available this rice has a red bran layer on the grain of rice. In Europe, Camargue rice can be found in white, brown, and red. Generally, this rice is simply prepared and served with herbs, garlic, and olive oil. Known for its nutty flavor, it is less firm and sticky than regular brown rice; works well in pilaf and salad recipes.