Bhutanese red rice
The reddish semi-wholegrain rice grown on the terraces of the Paro valley, watered by glacier meltwater. It has a nutty flavour and goes with ema datshi and every stew.
Ingredients
- 300 g red rice (from health-food or Asian shops)
- 600 ml water
- A pinch of salt
How to make it at home
- Rinse the rice in cold water until it runs almost clear.
- Put it in a pan with the water and salt and bring it to the boil.
- Turn the heat down to the minimum, cover and cook for about 20 minutes, until it absorbs the water.
- Turn off the heat and leave it to rest, covered, for 5 minutes before serving.
The trick: It cooks faster than brown rice and doesn’t need soaking.