Bring water to the boil and add red rice. Cook for 15 minutes. Strain the water and reserve (discard the red rice). Return the red coloured water to the pot. Add the pork trotter and seasoning (A). Bring to a boil, then cover and simmer over low heat for 30-40 minutes. Remove the trotter and strain the stock again. Put half the stock back into the pot and add herbs (B). Cook for an extra 30 minutes or until the trotter is tender and the gravy is thick. Serve the dish immediately.