Ingredients
Rice
- 500 gBhutanese red rice
- 900 mlwater
- 1 tspsalt, optional
Optional
- 1 tbspbutter
- a pinch of salt
To serve
- ema datshi, chilli and cheese
- kewa datshi
- shakam, dried beef
- ezay, chilli relish
Directions
- Rinse it once or twice, briefly, and no more.
- Rinse it lightly rather than until the water runs clear. Some of that surface starch is wanted, because Bhutanese rice is meant to be slightly sticky and eaten with the hands.
- Put the rice in a pot with the water, using roughly one part rice to just under two parts water by volume.
- Bring it to a boil, then cover it tightly and turn the heat to its lowest.
- Cook covered for 20 minutes without lifting the lid. Do not look.
- Take it off the heat and let it stand, still covered, for 10 minutes. That standing time lets the last of the water absorb and the grains firm up, and it is not optional.
- Serve it as the base of a Bhutanese plate, with ema datshi, the chilli and cheese stew, spooned over it. The rice is doing real work there: Bhutanese food is genuinely very hot and the rice is what makes it eatable.
Technique
- It is higher in minerals than white rice because of the bran left on.
- A rice cooker handles it well on the ordinary white rice setting.
- It keeps two days refrigerated and reheats well with a splash of water.
Substitutions
- Camargue red rice or Thai red cargo rice, which are similar though not the same.
- Short-grain brown rice, cooked considerably longer.
Variations
- Cooked with a knob of butter stirred through.
- Made into a porridge for breakfast.
- Served with dried beef and ezay.
History
Short-grain red rice grown on glacier-fed terraces in Paro and the Wangdue valley; Bhutan’s staple grain and a niche export crop.
Frequently asked questions
What is Red Rice?
Red Rice is a salad & side from Bhutan: nutty Bhutanese red rice, the staple accompaniment to datshi dishes. Short-grain red rice grown on glacier-fed terraces in Paro and the Wangdue valley; Bhutan’s staple grain and a niche export crop.
How long does Red Rice take to make?
Red Rice takes 5 min of preparation and 30 min of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Red Rice?
Yes, within limits. Camargue red rice or Thai red cargo rice, which are similar though not the same. Short-grain brown rice, cooked considerably longer.
What is the most important thing to get right in Red Rice?
Rinse it lightly rather than until the water runs clear. Some of that surface starch is wanted, because Bhutanese rice is meant to be slightly sticky and eaten with the hands.
