ISO: Aussie/Asian Red Rice

An Aussie friend has asked me for a recipe for a red rice dish served as a side dish in a Japanese restaurant she frequents. I fancy myself as somewhat of an expert on Japanese food, and also know quite a bit about Chinese food, but ahve never heard of such a dish in either cuisine.

She says the rice is brick red, as though it's colored with paprika, but cannot identify the flavor. It's fairly dry, not in a sauce or gravy.

She thinks the restaurant is "authentic" because most of its customers are Asians.

I suspect the rice is the restaurant's own invention, or a version of an Indian pilaf (made with what?). But maybe it's an Austral/Asia thing. Are there any Aussies out there who know what she's talking about?

Thanks!
Susan, Hawaii