But for the keen attention of one farmer, Jean Baptiste Rakotomandimby (known as Dista), this unique rice variety may have been lost forever. Grown from a single seed on the island of Madagascar (located in the Indian Ocean off the Southeast coast of Africa), Madagascar pink rice is prized for its abundant growth and subtly sweet flavor. Elusively aromatic of cinnamon, cloves and nutmeg, this soft supple rice is also nutritionally dense. The pink color is the bran layer, and the rice has been milled to retain most of this wholesome, fiber-packed layer. In the Lake Alaotra region (in the northern central plateau of Madagascar), where this rice is produced, locals claim that eating this rice has improved their health.

Makes about 2 1/2 cups

• 1 cup madagascar pink rice
• 1 1/2 cup water (or broth)
• Pinch salt (optional)

1. Rinse rice and drain.
2. Combine rice and water in a heavy pot with a tight-fitting lid. Add a pinch of salt (optional). Bring to a boil, cover, reduce heat to low, and simmer gently until tender and all the water is absorbed, about 20 minutes. Remove from heat. Let stand, covered, for 5 minutes. Fluff and serve.