Red Dacca is a variety of rice known for its distinctive red husk and high nutritional value. It is primarily cultivated in regions of Bangladesh and India, where it thrives in the warm, humid climate. This rice is often favored for its rich flavor and is considered a healthier alternative to white rice due to its higher fiber content. The cultivation of Red Dacca is typically done using traditional farming methods, which contribute to its unique taste and texture. It is commonly used in various local dishes, making it an integral part of the culinary heritage in the regions where it is grown.